Roasted Chicken with Potatoes, Red Peppers & Olives
Makes 4-6 servings. Difficulty
4 Tablespoons extra virgin olive oil 2 lemons 1/2 teaspoon cayenne 6 garlic cloves, minced Salt and freshly ground black pepper 1 free-range chicken, cut into 8 pieces 1 Tablespoon fresh rosemary, chopped 1 large red bell pepper cut into 1 inch pieces 20 kalamata olives, pitted and halved 2 Tablespoons sun-dried tomatoes, drained and chopped 4 Yukon potatoes, quartered
Preheat the oven to 450°F. Coat the bottom of a large deep skillet with 1 tablespoon olive oil. Slice one lemon thin and lay the slices on the bottom of the pan in a single layer.
With the remaining lemon, peel and mince the zest. Juice the lemon. In a large bowl, combine the remaining 2 tablespoons olive oil, lemon juice, lemon zest, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, cayenne and 1/2 the minced garlic. Add the chicken pieces and turn to coat. Place the chicken pieces in the skillet.
In a large bowl, combine the remaining tablespoon olive oil, rosemary, red bell peppers, olives, sun-dried tomatoes, and potatoes. Season with salt and freshly ground black pepper. Toss to coat the vegetables evenly.
Arrange the potatoes on top of the chicken. Roast in the oven for 1 hour or until the chicken is cooked through. Serve.