Even the simplest roasted chicken always seems like a special dinner to me. All you have to do is buy a nice bird, lube it up, shoot in the oven, and voila! You have a beautiful dinner. I do prefer my roast chicken butterflied. Of course we all know how to butterfly the chicken, but why do it yourself. Wink at your butcher and let him do the work.
Chop up your peppers, leeks, and tumble in your olives. Salt and pepper then drizzle olive oil over the top. Hmmm, I think I will add a few mini new potatoes too. Love the vibrant colors.
Salt and pepper this little Beauty and drizzle with some olive oil. I sprinkled fresh rosemary from my garden on top.
Salt and pepper both sides of the chicken and place her on top of your vegetables. Drizzle with olive oil again and sprinkle more of your rosemary on top. The humble little chicken is now well dressed and ready for the oven.
I wanted so much to use my Leopard Knife and cut my self a piece. No, she has to rest (for about 10 minutes). It smells wonderful and is sooooo worth getting excited about.
Cut the chicken up chunkily, transferring the pieces to a warm platter on top of the beautiful vegetables. When all is arranged to your delight, pour juices over the top. Its time to eat. Trust me you will love this dish. Here is my recipe.
1. Whole chicken butterflied by your butcher ( wink at him )
4. Sprigs of rosemary
3. Leeks, washed and trimmed
2. Red Pepperes
1. Orange Pepper
1. Green Pepper
Several mini new potatoes
2/3 Cup pitted oil- cured black olive
1/4 cup olive oil
Kosher salt and pepper to taste
Preheat oven to 400 degres
Cut up all your vegetables and toss them into and oven proof dish. Drop in the black olives and drizzle olive oil. Salt and paper to taste. Season your chicken up and place on top of the vegetables. Bake in the oven for about and hour and half. If it browns too soon cover with a piece of foil. Cup up the chicken and arrange it on a warm plater.
Enjoy
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