Leek & Olive Roast Chicken

You will need

26cm Large Skillet

24cm 4 Litre Base


  • 1 Fresh Chicken (approx 1.5 kg) Organic or Free Range is best
  • 1 lemon (cut in half)
  • 4 sprigs fresh rosemary
  • 3 leeks (washed and trimmed)
  • 2 Red Capsicums
  • 2 Yellow Capsicums
  • 100 grams pitted dry-packed black olives
  • 60 ml  olive oil
  • sea salt flakes (to taste)
  • black pepper (to taste)


  1. Prepare the chicken by inserting the lemon halves and 2 of the sprigs of rosemary in the chicken cavity.  
  2. Wash and cut each leek into 3 logs, then slice lengthways and add to the Large Skillet.   Remove the core and seeds of the capsicums and slice them into strips, following their natural curves and ridges and add these to the skillet . Tumble in the olives, and now pour the olive oil, mostly over the vegetables but a little over the chicken, too. Add the remaining rosemary sprigs to the vegetables, along with some sea salt flakes and freshly ground pepper, to taste. Using a couple of spoons or your hands , gently toss the vegetables to help coat them with the oil and make sure everything’s well mixed up.
  3. Sprinkle some sea salt flakes over the chicken, place the chicken on top of the vegetables. Cover with the 4 ltr base. Don’t be too worried if the cover doesn’t fit perfectly as the vegetables will reduce down while cooking.  Turn the heat to 3/4 and wait for steam to puff out the sides. Reduce temperature to medium low for 45 minutes. Meanwhile preheat your oven to 180 C FanForced. 
  4. Remove Cover and place the chicken and vegetables into the oven for a further 20-30 minutes or until the chicken skin is golden and liquid runs clear when you test the thickest part of the flesh. If the chicken is done place on a cutting board to rest for 10 minutes.
  5.  Return vegetables to the oven for a further 10-15 minutes until some of  the leeks are crispy and the vegetables are tender.
  6. Cut the chicken up chunkily, transferring the pieces to a large platter. Now take the pan back out of the oven and, with a slotted spoon or spatula, remove the vegetables to the large platter and when all is arranged to your aesthetic delight, pour over it all the bronze, highly flavoured juices that have collected in the pan.