Ingredients
- 2 lemons, thinly sliced
- 1 head garlic, halved
- 4 sprigs rosemary
- 4 sprigs tarragon
- 1/2 bunch lemon thyme
- 1.6 kilogram chicken, whole (butterflied)
- 1 tablespoon oil (extra virgin)
- 2 teaspoons sea salt flakes
- 450 grams olives (mixed, 3 cups))
- Watercress, to serve
- Pesto, to serve
How to Make
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Step 1: Preheat oven to 220°C (425°F).
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Step 2: Place the lemon, garlic and half the rosemary, tarragon and thyme on a large oven tray and top with the chicken and rub with the oil and salt and cook for 20 minutes.
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Step 3: 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
We hope you enjoy this recipe!
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