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Greek-Style Roast Chicken

Cooking time:: 100 mins

Serves:: 4-6

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This yummy roast will warm you into winter.

Ingredients

1.6kg whole chicken
1kg small potatoes, halved
1 tblsp Greek seasoning
1 tblsp chopped fresh oregano
1 tblsp grated lemon rind
1 1/2 tblsps olive oil
Salt and pepper, to taste
1/2 cup pitted kalamata olives
1 lemon, cut into wedges
250g punnet cherry tomatoes
Fresh oregano sprigs, to garnish

Method

1. Discard neck from inside chicken. Pat dry inside and out with absorbent kitchen paper. Tuck wings under chicken. Tie legs together with unwaxed kitchen string.
2. Place chicken, breast-side up, and potatoes in a large, flameproof baking dish. Brush with combined seasoning, oregano, rind and oil. Season with salt and pepper.
3. Cook, uncovered, in a moderate oven (180C) for 1 hours. Add olives, lemon and tomatoes to dish. Return to oven. Cook for a further 20 to 25 minutes, or until chicken is cooked and potatoes and tomatoes are tender. Cover chicken and stand for 10 minutes before carving.
4. Serve roast chicken and vegetables garnished with fresh oregano sprigs.