Step 1

Preheat oven to 200°C/180°C fan-forced. Place chicken in a large roasting pan. Arrange potato, onion, capsicum and garlic around chicken. Pour over stock. Finely grate 1 lemon. Reserve grated lemon rind. Juice grated lemon. Cut remaining lemon into wedges. Add lemon juice and wedges to pan. Season with salt and pepper.

Step 2

Roast for 15 minutes or until chicken starts to brown. Reduce temperature to 180°C/160°C fan-forced. Roast for 25 minutes.

Step 3

Add tomatoes and olives. Roast for 10 to 15 minutes or until chicken is cooked through and tomatoes are just starting to collapse.

Step 4

Combine parsley, basil and reserved grated lemon rind in a dish. Sprinkle over chicken mixture. Serve.