Dry-brine roast chicken
Try adding one simple step to get perfectly seasoned, crisp-skinned, tender, juicy roast chicken
Whole braised chicken with lemon and olives
- Preparation and cooking time
- Prep:
- Cook:
- + resting
- Easy
- Serves 4 - 6
Skip to ingredients
- 1 whole chicken
- 50ml extra-virgin olive oil
- 2 onionsroughly chopped
- 7 garlic clovesfinely sliced
- 2 tsp ground ginger
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp saffron powder or a pinch of saffron strands
- 2l fresh chicken stock
- 3 lemonshalved
- 300g pitted green olives
- 2 tbsp chopped coriander and flat-leaf parsleyplus extra of each to serve
- 3 large potatoespeeled and chopped
Nutrition: Per serving
- kcal484low
- fat26g
- saturates5.9g
- carbs20.5g
- sugars4.4g
- fibre5g
- protein39.5g
- salt3g
Method
step 1
Season the chicken by rubbing salt all over, then set aside to rest. Heat the oven to 160C/140C fan/gas 3. Heat the oil in a very large, wide, deep ovenproof pan over a medium heat and fry the onions, garlic and spices with a pinch of salt for 6-8 mins or until golden brown and soft. Add the stock, turn up the heat and bring to the boil. Reduce the heat to a simmer.
step 2
Squeeze the lemon juice into the pan, then add the spent lemons. Drain the olives, reserving 30ml of the brine from the jar. Add the reserved brine and olives to the pan along with the herbs.
step 3
Add the chicken to the pan and cover with a lid or foil. Transfer to the oven and cook for 1 hr. Add the chopped potatoes and roast for a further 45 mins until the potatoes are tender. Remove from the oven and leave to rest for 30 mins before serving.
