Recipes:

Serves: 4

Ingredients

1.7kg whole chicken
1 Tbsp oil
1 large brown onion, halved, thinly sliced
2 garlic cloves, crushed
500g jar thick Italian tomato sauce
½ cup reduced-salt chicken stock
½ cup pitted Kalamata olives, halved
1 Tbsp baby capers
1/3 cup basil leaves, finely shredded

Method

1. Preheat oven to 190°C. Rinse chicken under cold water and pat dry with paper towel. Tuck wings under chicken and tie legs with kitchen string. Place into a large roasting pan.

2. Heat oil in a non-stick fry pan over a medium heat. Add onion and garlic. Stir for 3 to 4 minutes or until soft. Add tomato sauce, chicken stock, olives and capers. Stir until well combined. Bring to the boil. Remove from heat. Stir through basil. Season with salt and pepper. Pour sauce over chicken.

3. Cover roasting pan tightly with aluminium foil. Bake for 1 hour 30 minutes. Remove foil and bake for a further 10 minutes. Serve on a large platter.

	Per Serve

* Nutritional information is based chicken with skin. To lower the fat content, simply serve the chicken without skin. Nutritional information does not include salt and pepper for seasoning. The nutrient values listed are estimates only and are influenced by the brand of processed ingredients used. They can also be affected by natural biological variations in the nutrient content of non-processed foods, such as vegetables, spices, poultry, fish and meat, due to differences in agricultural conditions. The nutrient values were calculated by an experienced dietitian using FoodWorks dietary analysis software (Professional Edition, version 3.2 Xyris Software Pty Ltd, Highgate Hill, Qld, Australia), based on the Australian food composition tables and food manufacturer's data.