Makes 4 servings.
This recipe is an easy, convenient one pot dish.
INGREDIENTS:
One 3 ½ pound chicken, butterflied
5 tablespoons extra-virgin olive oil
1 lemon, cut into thin rounds
Small bunch oregano
Kosher salt
Freshly ground black pepper
12 baby Yukon gold potatoes
8 small shallots
¼ pound baby carrots
12 pitted green olives
Preparation:
Preheat the oven to 400F.
Pat the chicken dry and season with salt and pepper on both sides. Place in a roasting pan skin side up and brush with 2 tablespoons olive oil.
Place the lemon slices and the oregano under the chicken.
Rinse and dry the potatoes. Peel the shallots.
Place the potatoes, shallots, carrots and olives in a bowl, toss with 3 tablespoons olive oil and season with salt and pepper.
Scatter the vegetables around the chicken and roast for about 1 hour. The juices running from the leg joints should be clear. From time to time stir the vegetables.
Serve with the vegetables and accumulated juice.