Recipe Details
| Title | A-Italian roast chicken with peppers and olives |
|
| Author | Nigella Lawson | |
| Portions | 6 | |
| Created | 16th February 2015 08:21 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 435.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Chicken, whole, raw | 1.5 Kilogram | |
| Lemons, whole, | 1 Unit | |
| Rosemary, fresh | 4 Bunch | |
| Leeks, raw | 3 Unit | |
| Pepper, capsicum, red, raw | 2 Medium | |
| Pepper, capsicum, yellow, raw | 1 Medium | |
| Olives, Black | 100 Gram | |
| Oil, olive | 4 Tablespoon | |
| Salt, sea | 1 Pinch | |
| Pepper, black | 1 Pinch |
Special Dietary Requirements Suitability
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Allergen Warnings
| No Allergen Warnings at the moment! |
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 681 |  |
| Protein | 102.60% | |
| Other Carbohydrate | 3.15% | |
| Sugar | 9.44% | |
| Fat Saturated | 58.45% | |
| Fat Unsaturated | 65.45% | |
| 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