Italian Roast Chicken With Peppers and Olives

by Nigella. Featured in NIGELLISSIMA

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Introduction

A roast chicken always feels celebratory; indeed, a roast chicken always is celebratory. The vibrantly coloured and intensely flavoured vegetables that are cooked alongside here seem only to underline this, offering their own brightness and brio, sunny in taste as well as mood.

As featured in

NIGELLISSIMA

2012

Italian Roast Chicken With Peppers and Olives — Photo by Petrina Tinslay

As featured in

NIGELLISSIMA

2012

Ingredients

Serves: 4-6

Metric Cups

1 chicken (approximately 1.5kg / 3lb preferably organic and corn-fed)
1 unwaxed lemon (cut in half)
4 sprigs fresh rosemary
3 leeks (washed and trimmed)
2 red peppers
1 orange pepper
1 yellow pepper
100 grams pitted dry-packed black olives
60 millilitres olive oil
sea salt flakes (to taste)
black pepper (to taste)

1 chicken (approximately 1.5kg / 3lb preferably organic and corn-fed)
1 unwaxed lemon (cut in half)
4 sprigs fresh rosemary
3 leeks (washed and trimmed)
2 red bell peppers
1 orange bell pepper
1 yellow bell pepper
⅔ cup pitted dry-packed black olives
¼ cup olive oil
kosher salt (to taste)
black pepper (to taste)

Method

Preheat the oven to 200°C/gas mark 6/400ºF. Untruss the chicken, sit it in a roasting tin and put the lemon halves and 2 of the rosemary sprigs into the chicken’s cavity.
Cut each leek into 3 logs, then slice lengthways and add to the tin. Now, remove the core and seeds of the peppers and slice them into strips, following their natural curves and ridges, and add these to the tin. Tumble in the olives, and now pour the olive oil, mostly over the vegetables but a little over the chicken, too. Add the remaining rosemary sprigs to the vegetables, along with some sea salt flakes and freshly ground pepper, to taste, and, using a couple of spoons or spatulas, gently toss the vegetables about to help coat them with the oil and make sure everything’s well mixed up.
Sprinkle some sea salt flakes over the chicken and put it in the oven for about 1– 1¼ hours, by which time the chicken should be cooked through, and its juices running clear when you cut into the flesh with a small sharp knife at the thickest part of the thigh joint. The vegetables should be tender by now, too, and some of the leeks will be a scorched light-brown in parts.
Remove the chicken to a carving board and, while it rests (for about 10 minutes), pop the pan of veg back in the oven, switching the oven off as you do so.
Cut the chicken up chunkily, transferring the pieces to a large warmed platter. Now take the pan back out of the oven and, with a slotted spoon or spatula, remove the vegetables to the large platter and when all is arranged to your aesthetic delight, pour over it all the bronze, highly flavoured juices that have collected in the pan.

Preheat the oven to 200°C/gas mark 6/400ºF. Untruss the chicken, sit it in a roasting tin and put the lemon halves and 2 of the rosemary sprigs into the chicken’s cavity.
Cut each leek into 3 logs, then slice lengthways and add to the tin. Now, remove the core and seeds of the peppers and slice them into strips, following their natural curves and ridges, and add these to the tin. Tumble in the olives, and now pour the olive oil, mostly over the vegetables but a little over the chicken, too. Add the remaining rosemary sprigs to the vegetables, along with some kosher salt and freshly ground pepper, to taste, and, using a couple of spoons or spatulas, gently toss the vegetables about to help coat them with the oil and make sure everything’s well mixed up.
Sprinkle some kosher salt over the chicken and put it in the oven for about 1– 1¼ hours, by which time the chicken should be cooked through, and its juices running clear when you cut into the flesh with a small sharp knife at the thickest part of the thigh joint. The vegetables should be tender by now, too, and some of the leeks will be a scorched light-brown in parts.
Remove the chicken to a carving board and, while it rests (for about 10 minutes), pop the pan of veg back in the oven, switching the oven off as you do so.
Cut the chicken up chunkily, transferring the pieces to a large warmed platter. Now take the pan back out of the oven and, with a slotted spoon or spatula, remove the vegetables to the large platter and when all is arranged to your aesthetic delight, pour over it all the bronze, highly flavoured juices that have collected in the pan.

Tell us what you think

What 9 Others have said

This meal is special, the aroma while cooking is amazing. I add a ton of fresh rosemary chopped finely that I add when pulled from the oven, infusing the vegetables and drippings with rosemary. (Get a crusty baguette for dipping and enjoy!) Its become one of my signature Sunday dinners and is a people pleaser. Thank you Nigella!

Posted by Dimitra.J on 22nd January 2016
I was quite sceptic when I was reading through the recipe because I am not a fan of roasted peppers.. however decided to try.. This is an AMAZING recipe! the outcome is so deliciously tasty!!!! and it is so easy to cook! Thank you very much for such a great recipe!

Posted by AnaSer on 30th October 2015
We had this Evening... Delicious! With Mediterranean cous cous works too .

Posted by Bribby on 3rd May 2015
I loved how the chicken came out so tender... But I believe it needs more flavor to hit the note, more herbs like thyme and bayleaf.

Posted by majiking86 on 31st March 2015
I have made this chicken dish several times with the best success ! My guests love the sight and smell - and ultimately the taste. This dish is easy and great for company. With this dish tonight I am serving Nigella's clementine cake with chocolate icing .

Posted by on 13th January 2015
Just made this and it was delicious, I changed it a tad. I didn't add the lemon instead I put rosemary and garlic, no olives (I hate them) and loads of chilli flakes so its extra spicy. We ate it with rice and tomato flat bread.

Posted by marigold332 on 28th May 2014
I love this. I've made it three times already! I leave out the lemon though, I found that it made it a bit too bitter for my liking. Delicious, fresh, and clean recipe. Awesome.

Posted by marybuttons on 3rd March 2014
I used skinless boneless chicken thighs, instead of a whole chicken, and added drained artichoke hearts. I only cooked for 50 minutes at 450 degrees. It was divine and very easy.

Posted by lcheek on 5th January 2014
I cooked this for supper tonight and it was lovely. I loved the dish as is, but the rest of the family thought the taste was a bit weak so I'll spice it up next time. Maybe add som cloves of garlic, a chopped chili and more herbs.

Posted by Cougar on 5th September 2013