Roast chicken with an olive and basil sauce
An average of 4.3 out of 5 stars from 8 ratings
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4–6
Chicken pieces are roasted alongside sweet potato chunks in this Mediterranean-inspired supper by Matt Tebbutt.
Ingredients
For the olive sauce
For the roast chicken
- 1 whole chicken, jointed, bone in
- 2 sweet potatoes, peeled and chopped into 2cm/1in pieces
- 2 tbsp olive oil
- 2 fresh rosemary sprigs, leaves chopped
- 2 bay leaf
- 10 whole garlic cloves
- 250ml/9fl oz white wine
- salt and freshly ground black pepper
Method
To make the olive sauce, add all the ingredients to a food processor and blend into a spoonable consistency. Set aside.
To make the roast chicken, preheat the oven to 220C/200C/Gas 7.
In a large bowl, toss the chicken pieces and sweet potatoes in the olive oil and rosemary and season well.
Place a frying pan over a high heat. Add the chicken and brown all over, then throw the legs and thighs into a roasting tray alongside the sweet potatoes and cook for 30–40 minutes.
Add the white wine to the pan and allow to sizzle for a bit, then add the chicken breasts and olive sauce.
Serve with a side salad, if you like.
