Slow Roasted Chicken with Lemon and Olives

This uncomplicated chicken dish is our go to for family dinners and small gatherings, only a little prep work and all the makings of a dinner that will please everyone’s palate. We like to add some delicious organic roasted brussel sprouts and a glass of Bonterra Viognier.

Slow Roasted Chicken with Lemon and Olives

Servings: 4


  • 1 teaspoon ground coriander
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • ground black pepper
  • ¼ cup extra virgin olive oil, divided
  • 4 pound whole chicken
  • 2 lemons
  • 1 pound Yukon gold potatoes, cut into 1-inch cubes
  • ½ cup seeded kalamata or niçoise olives


Preheat oven to 300.

Mix together coriander, paprika, salt, pepper and 2 tablespoons olive oil in a small bowl. Rub all over chicken, inside, under the skin and out. Quarter 1 lemon lengthwise and slip it inside the chicken. Slice the other lemon and toss in a large bowl with potatoes, olives, remaining 2 tablespoons olive oil, salt and pepper to coat.

Place chicken in a roasting pan and surround with potato mixture. Roast for 3 hours, basting chicken with pan juices and turning potatoes every half hour for the last 2 hours.

Let rest for 5 minutes before carving.

Categories: Recipes
Join our mailing list and receive an email with a 15% off code for your first order!

Leaving so soon?

Before you go, enjoy a sweet deal on us! Stay in the know and receive 15% off your first order when you join the Bonterra family! Sign up below for exclusive promos on our organically farmed wines, and be the first to hear about new collections and releases.

  • MM slash DD slash YYYY