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
- 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.