Lemon And Olive Roasted Chicken | Donna Hay

Step 1

Preheat oven to 220°C (425°F). Place the lemon, garlic and half the rosemary, tarragon and thyme on a large oven tray. Top with the chicken and rub with the oil and salt. Cook for 20 minutes. Add the olives and remaining herbs to the tray and cook for a further 15 minutes or until the chicken is golden and cooked through. Serve with the watercress and pesto. Serves 4.

Step 2

Preheat oven to 220°C (425°F). Place the lemon, garlic and half the rosemary, tarragon and thyme on a large oven tray. Top with the chicken and rub with the oil and salt. Cook for 20 minutes. Add the olives and remaining herbs to the tray and cook for a further 15 minutes or until the chicken is golden and cooked through. Serve with the watercress and pesto. Serves 4.