Recipe Details
Title A-Italian roast chicken with peppers and olives
Author Nigella Lawson
Portions 6
Created 16th February 2015 08:21 am
Weight (Per Portion)

One portion of this dish weighs approximately 434.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Chicken, whole, raw1.5 Kilogram
Lemons, whole,1 Unit
Rosemary, fresh4 Bunch
Leeks, raw3 Unit
Pepper, capsicum, red, raw2 Medium
Pepper, capsicum, yellow, raw1 Medium
Olives, Black100 Gram
Oil, olive4 Tablespoon
Salt, sea1 Pinch
Pepper, black1 Pinch
Special Dietary Requirements Suitability
Allergen Warnings
No Allergen Warnings at the moment!
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 674
Protein 102.60%
Other Carbohydrate 3.15%
Sugar 9.44%
Fat Saturated 57.87%
Fat Unsaturated 64.04%
Fiber 26.42%
Sodium 13.38%
Salt 8.87%
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Recipe Method
1. Preheat the oven to 200C/400F/Gas Mark 6. 2. Untruss the chicken, sit it in a roasting tin and put the lemon halves and two of the rosemary sprigs into the chicken s cavity. 3. Wash and trim the leeks, cut each into three 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. 4. Tumble in the pitted dty-packed 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 black pepper, to taste. 5. 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. 6. Sprinkle some sea salt flakes over the chicken and put it in the oven for about 1-1
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