This is good with a plain green vegetable like steamed sweet-stem broccoli or green beans.
|2 Tbsp||Runny honey|
|4||Garlic cloves, chopped|
|2 sprigs||Fresh rosemary|
|2 sprigs||Fresh thyme|
|1||Lemon, thinly sliced|
|2 Tbsp||Extra virgin olive oil|
|100 ml||Dry white wine|
|1||Whole chicken, approx 1.2kg, split in half by cutting down each side of the backbone with kitchen shears, (freeze the backbone for stock) cutting through the cartilage at the breast and opening the chicken out flat (Main)|
|800 g||Agria potatoes, peeled and cut into 3cm chunks|
|4||Zucchini, sliced 3cm|
|½ cup||Kalamata olives, pitted|
|375 ml||Chicken stock|
|1 small handful||Fresh parsley, for serving|
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- Heat the oven to 200C.
- Put the honey, herbs, lemon, oil and wine into a bowl and mix well. Add the chicken and season with salt and freshly ground black pepper. Mix again. Put everything into a large deep baking dish, with the potatoes, zucchini and olives around chicken and the chicken skin side up.
- Place in the oven for 45 minutes or until the chicken is cooked and the potatoes tender and browned. Baste occasionally. If the chicken becomes too brown before it is cooked, cover everything loosely with foil.
- Remove from the oven. Sprinkle with parsley leaves. Carve the chicken and serve with the vegetables and pan juices.