Top 50 Gastro Recipes: The Olive Branch - Slow roast chicken

By PubFood

- Last updated on GMT

Top 50 Gastro Recipes: The Olive Branch - Slow roast chicken

Related tags: Potato, Garlic, Medicinal plants

Head chef Sean Hope's recipe for slow-roast chicken with Jersey Royals and olive & lemon caponata


  • Whole free-range chicken (around 2.2kg)
  • 2 sprigs rosemary and 1 sprig thyme
  • 1 large knob of soft butter
  • Half lemon
  • 9 cloves garlic, crushed
  • 10 crushed pink peppercorns
  • 2 tbsp Worcester sauce
  • 1kg Jersey Royal potatoes, halved

For the caponata

  • 1 tbsp clear honey
  • 1 tbsp smooth Dijon mustard
  • 2 tbsp rapeseed oil
  • 2 tbsp chopped parsley
  • 2 tbsp green pitted olives
  • 1 shallot, finely chopped
  • 1 tbsp miniature capers
  • 1 tbsp chopped gherkins
  • 1 preserved lemon – flesh removed, zest finely chopped


  • Pre-heat oven to Gas 6 (200°C). Place chicken in a roasting tin and smear breasts and thighs with soft butter.
  • Put lemon, a sprig of rosemary, four garlic cloves and thyme in cavity and season with sea salt and fresh milled black pepper.
  • Meanwhile, place Jersey Royals into a roasting tin, cover with remaining rosemary and garlic cloves, plus sea salt and crushed peppercorns. Add Worcester sauce and drizzle with a good quality rapeseed oil.
  • Roast both chicken and potatoes for 20 minutes.
  • Remove, cover both roasting tins with foil and reduce temperature to Gas 1 (100°C). Slow roast chicken and potatoes for two hours. Allow chicken to rest for 10 minutes before serving.
  • Caponata: Combine all ingredients in a large mixing bowl. Store in a sealed Kilner jar in the fridge. However, it is best served at room temperature.

Related topics: Menu Ideas

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