Italian Roast Chicken

Italian Roast Chicken Wash chicken pieces thoroughly and remove skin. In large bowl combine all ingredients being sure to coat chicken well. Place entire contents of bowl ingredients into I think all cooks should know how to roast a whole chicken. It’s so incredibly easy and much tastier than those little rotisserie chickens you can pick up at the Fresh Italian herbs and seasonings make these roast chicken breasts taste out-of-this-world delicious. Serve with sauteed spinach and mashed potatoes for a hearty meal.

Who doesn't love roast chicken? This recipe has a little twist on a Sunday lunch classic - take your favourite whole chicken (from the market or the butcher or the supermarket) and add some classic Italian flavours and veggies to your roasting dish!
This dish is homely - there is just something about a roast chicken that says 'family'. And even though our family only consists of three people at the moment (only two of whom can consume this meal)... it makes me smile to think of all the times I will cook this dish for our family (ever growing) in the future.

Seeing as only two people will be consuming this meal - this chicken will be excellent tomorrow for some delicious cold chicken sandwiches.

ITALIAN ROAST CHICKEN
1 whole chicken
1 brown onion
1 eggplant
1 red capsicum
10 baby potatoes
1/4 cup of sun-dried tomatoes, sliced including the oil they come in
1/4 cup of pitted olives, including the oil they come in
salt and pepper

Dice the onion, eggplant and capsicum into similar size pieces (approximately 3cm x 3cm). Layer a baking dish with the onion eggplant, capsicum and potatoes.

Make a space in the middle of the dish for the chicken. Place the chicken into the dish and then pour over the sun-dried tomatoes and the olives making sure that the chicken is coated in oils.

Season both the chicken and the veggies with salt and pepper and then roast for 90 minutes at 175 degrees Celsius. Rest for 10 minutes before carving.

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