Serves:
4
Ingredients
1 large whole chicken
2 lemons
Salt and freshly ground pepper
1 whole head garlic, cloves separated, but not peeled
250ml (1 cup) dry white wine
8 half artichoke hearts, marinated in oil, drained and cut into 4 slices each
16 kalamata olives, stoned and halved
8 semi-dried tomatoes, roughly chopped
Method
1. Place chicken in a bowl and drizzle lemon juice over the chicken. Place the squeezed lemon halves inside the chicken, cover with plastic wrap and refrigerate overnight. Turn the chicken a few times, if possible.
2. When ready to cook, season the chicken with salt and pepper and place onto a rack in a baking dish. Arrange the garlic cloves around the chicken and pour the wine into the dish.
3. Preheat conventional oven to 220°C (200°C for fan forced oven) and bake for 1 hour or until almost cooked, and remove as much fat as possible from the dish. Add the artichokes, olives, tomatoes and 125ml (1/2 cup) water and cook a further 20 minutes, or until the chicken is fully cooked.
4. Carve the chicken into serving pieces and serve immediately on a heated platter, surrounded with the vegetables and pan juices. The garlic cloves can be squeezed out of their skin and eaten along with the other vegetables.
