Lemon and Olive Chicken

Fragrant, lemon-infused roast chicken served on a bed of halved baby potatoes and red onions is more delicious than ever with this easy yet elegant recipe. Pitted green olives and sliced chorizo added to the roasting dish near the end of the cooking time add the perfect finishing touch.


Serves 4 - 6

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  • 1 whole chicken
  • 2 lemons, quartered
  • 6 sprigs thyme
  • 500g baby potatoes, halves
  • 2 red onions, quartered
  • 100g green olives, pitted
  • 80g chorizo, sliced
  • Olive oil
  • Salt
  • Black pepper


Preheat oven to 200°C.

Place the potatoes, red onion, and 1 lemon in a buffet casserole. drizzle with olive oil, and season well with salt and pepper.

Take the other quartered lemon, and place it inside the cavity of the chicken, along with half of the thyme. Rub the chicken with olive oil, and season well with Maldon salt and pepper. Place the chicken in the centre of the vegetables. Place in oven and roast for 45minutes.

Remove the casserole from the oven and add the olives, chorizo and the rest of the thyme the dish.

Turn the oven down to 180°C and roast for a further 15-25 minutes, depending on the size of your chicken.