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Green Olive, Tomato & Rosemary Roasted Chicken


  • 1.6kg whole chicken

  • ¾ cup Leggo’s Tomato Paste

  • 2 tablespoons olive oil

  • 1½ cups chicken stock

  • Peel of one lemon- shredded (see tip)

  • Juice of 1 small lemon

  • 2 cloves garlic peeled and thinly sliced

  • 1 tablespoon fresh rosemary leaves

  • 8-12 pitted green olives cut into halves


  • 1.

    Place chicken breast side down on a chopping board and using poultry scissors cut either side of the backbone to open up the chicken. Discard backbone. Turn the chicken over and press down hard on the breast area to flatten and open out.

  • 2.

    Place the whole chicken, breast side up onto a well greased baking dish. In a bowl combine Leggo’s Tomato Paste, olive oil, chicken stock, shredded lemon rind and juice.  Gently stir in garlic, rosemary and green olives.

  • 3.

    Spoon the tomato mixture generously over the chicken.  Cover with a layer of baking paper and a layer of aluminium foil (the baking paper will prevent the chicken sticking to the foil) and bake in a preheated oven at 190°C for 1 hour and 20 minutes. Remove baking paper and foil and set aside to use later. Spoon the juices over the chicken.  Cook a further ½ hour spooning the juices over the chicken 2-3 times during cooking.

  • 4.

    Once the chicken is cooked, remove from oven and cover with reserved baking paper and aluminium foil. Set aside to rest for 10 minutes. Joint the chicken and place onto serving plates, spoon over the sauce and serve.


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