Nigella Italian Chicken is made with a whole chicken, lemon, rosemary, leeks, peppers, and black olives. It requires 1 to 1¼ hours of cooking time and serves 4 people.
More Nigella Recipe:
🧡Why You’ll Love This Italian Chicken Recipe:
- Dry the Chicken: Pat the chicken dry with paper towels before seasoning to help the skin crisp up during roasting.
- Even Vegetable Cutting: Cut vegetables into similar sizes to ensure they cook evenly and become tender at the same time.
- Toss Vegetables Well: Make sure to toss the vegetables in olive oil and seasoning thoroughly to enhance flavor and prevent sticking.
❓ What Is Nigella Italian Chicken Recipe?
Nigella Italian Chicken is a roasted chicken dish seasoned with rosemary and lemon, cooked with leeks, bell peppers, and black olives. It’s a simple, flavorful one-pan meal.
🍗 Nigella Italian Chicken Ingredients
- 1 chicken (approximately 1.5kg / 3lb preferably organic)
- 1 unwaxed lemon (cut in half)
- 4 sprigs fresh rosemary
- 3 leeks (washed and trimmed)
- 2 red peppers
- 1 orange pepper
- 1 yellow pepper
- 100 grams pitted dry-packed black olives
- 60 millilitres olive oil
- Maldon sea salt flakes (to taste)
- black pepper (to taste)
🥘 How To Make Nigella Italian Chicken
- Set your oven to 200°C (180°C Fan)/gas mark 6/400ºF.
- Untruss the chicken and place it in a roasting tin. Stuff the cavity with lemon halves and 2 rosemary sprigs.
- Cut leeks into 3 parts, slice them, and add to the tin. Slice peppers into strips and add them along with olives.
- Drizzle olive oil over the vegetables and chicken. Add the remaining rosemary, sea salt flakes, and pepper. Toss vegetables to coat with oil.
- Sprinkle sea salt over the chicken. Roast in the oven for 1 to 1¼ hours until the chicken is cooked through and the vegetables are tender.
- Rest the chicken for 10 minutes, then carve it. Remove vegetables from the oven and arrange everything on a platter. Pour over the pan juices before serving.
💭 Recipe Tips
- Dry the Chicken: Pat the chicken dry with paper towels before seasoning to help the skin crisp up during roasting.
- Even Vegetable Cutting: Cut vegetables into similar sizes to ensure they cook evenly and become tender at the same time.
- Toss Vegetables Well: Make sure to toss the vegetables in olive oil and seasoning thoroughly to enhance flavor and prevent sticking.
🍟 What To Serve With Italian Chicken?
Serve nigella italian chicken with Potato Salad, Asian Slaw, Salt And Vinegar Potatoes,Courgette Fritters, Butter Bean Mash, and Savoury Muffins.
🎚 How To Store Leftovers Italian Chicken?
- In the fridge: Store leftovers italian chicken in an airtight container for 3 days.
- In the freezer: Freeze leftovers italian chicken in an airtight container for 3 months.
🥵 How To Reheat Leftovers Italian Chicken?
- In the oven: Reheat leftovers italian chicken for 16 minutes at 350°F or until heated through.
- In the microwave: Reheat leftovers italian chicken on high for 2-3 minutes, checking for even heating.
- On the stove: Heat leftovers italian chicken in a skillet over medium heat for 5-7 minutes, stirring occasionally.
- In the air-fryer: Reheat leftovers italian chicken for 8-10 minutes at 350°F for a crispy texture.
FAQ’S:
What Should I Do If The Vegetables Are Not Tender?
If the vegetables are not tender after the recommended cooking time, continue roasting them in the oven until they reach the desired tenderness.
How Can I Prevent The Chicken Skin From Becoming Soggy?
To prevent the chicken skin from becoming soggy, ensure the skin is dry before roasting. Do not cover the chicken with foil during cooking. Also, use a roasting rack if possible, which allows the fat to drip away from the chicken.
Can I Use Canned Olives Instead Of Dry-packed Olives?
Yes, you can use canned olives instead of dry-packed olives. Just be sure to drain and pat them dry before adding them to the roasting tin, as excess moisture can affect the texture of the vegetables.
How Do I Prevent The Vegetables From Sticking To The Pan?
To prevent the vegetables from sticking to the pan, ensure they are evenly coated with olive oil before roasting. Spread them out in a single layer to avoid overcrowding.
More Nigella Recipe:
Nigella Italian Chicken Nutrition Facts
- Calories: 356
- Total Fat: 27g
- Saturated Fat: 9.7g
- Trans Fat: 0.5g
- Polyunsaturated Fat: 2.3g
- Monounsaturated Fat: 13g
- Cholesterol: 68mg
- Sodium: 442mg
- Total Carbohydrates: 8.1g
- Dietary Fiber: 0.5g
- Sugars: 0.8g
- Protein: 15g
- Calcium: 19mg
- Iron: 1.2mg
- Potassium: 235.5mg
Nigella Italian Chicken
Description
Nigella Italian Chicken is made with a whole chicken, lemon, rosemary, leeks, peppers, and black olives. It requires 1 to 1¼ hours of cooking time and serves 4 people.
Ingredients
Instructions
- Set your oven to 200°C (180°C Fan)/gas mark 6/400ºF.
- Untruss the chicken and place it in a roasting tin. Stuff the cavity with lemon halves and 2 rosemary sprigs.
- Cut leeks into 3 parts, slice them, and add to the tin. Slice peppers into strips and add them along with olives.
- Drizzle olive oil over the vegetables and chicken. Add the remaining rosemary, sea salt flakes, and pepper. Toss vegetables to coat with oil.
- Sprinkle sea salt over the chicken. Roast in the oven for 1 to 1¼ hours until the chicken is cooked through and the vegetables are tender.
- Rest the chicken for 10 minutes, then carve it. Remove vegetables from the oven and arrange everything on a platter. Pour over the pan juices before serving.
Notes
- Dry the Chicken: Pat the chicken dry with paper towels before seasoning to help the skin crisp up during roasting.
Even Vegetable Cutting: Cut vegetables into similar sizes to ensure they cook evenly and become tender at the same time.
Toss Vegetables Well: Make sure to toss the vegetables in olive oil and seasoning thoroughly to enhance flavor and prevent sticking.