This easy Italian Chicken recipe by Nigella Lawson is a flavorful, one-pan dish packed with juicy chicken, tender vegetables, and aromatic herbs. The combination of rosemary, lemon, and olives creates a deliciously tangy, savory dish that’s simple to make and perfect for a hearty meal. It’s a crowd-pleaser that’s full of Mediterranean goodness!
Ingredients Needed:
- 1 chicken (approximately 1.5 kg / 3 lb, 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 Italian Chicken:
- Preheat the Oven: Preheat your oven to 200°C (180°C Fan) or gas mark 6 (400°F).
- Prepare the Chicken: Untruss the chicken and place it in a roasting tin. Stuff the chicken cavity with the lemon halves and 2 sprigs of rosemary.
- Prepare the Vegetables: Cut each leek into 3 logs, slice them lengthwise, and add them to the roasting tin. Remove the cores and seeds from the peppers, slice them into strips, and add them to the tin. Toss in the olives.
- Add Oil and Seasoning: Drizzle the olive oil mostly over the vegetables and a little over the chicken. Add the remaining rosemary sprigs, then season with Maldon sea salt flakes and black pepper. Gently toss the vegetables to coat them in oil.
- Roast the Chicken: Sprinkle more sea salt over the chicken. Roast everything in the oven for about 1 to 1¼ hours, or until the chicken is cooked through and the juices run clear when pierced at the thickest part of the thigh. The vegetables should be tender, with some leeks lightly browned.
- Rest and Serve: Remove the chicken from the oven and let it rest for about 10 minutes. Return the pan of vegetables to the oven to keep warm while you carve the chicken into chunky pieces. Arrange the chicken and vegetables on a warmed platter, then pour over the pan juices before serving.
Recipe Tips
- Choose Quality Chicken: Select an organic chicken for the best flavor and texture. Fresh, high-quality ingredients make a big difference in taste.
- Prep Vegetables Properly: Cut the leeks and peppers into even pieces. This ensures they cook evenly and absorb the flavors from the chicken and herbs.
- Use Fresh Herbs: Fresh rosemary adds a stronger aroma and flavor than dried herbs. Don’t skip this step for the best results!
- Monitor Cooking Time: Check the chicken a bit before the suggested cooking time. Ovens can vary, so make sure the chicken is fully cooked and the juices run clear.
- Let the Chicken Rest: Allow the chicken to rest for 10 minutes after cooking. This keeps the meat juicy and makes it easier to carve.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover Italian Chicken cool to room temperature. Then, put it in a sealed container and keep it in the fridge for up to 3 days.
- Freeze: To freeze leftover Italian Chicken, let it cool fully before putting it in a freezer-safe container. It can be frozen for up to 3 months. To thaw, place it in the fridge the night before you want to eat it. This way, it thaws safely before heating up.
- Reheating: Reheat leftover Italian Chicken in the oven at 180°C (350°F) for 20-25 minutes, covered with foil, or in the microwave on medium power for 3-4 minutes until hot.
Nutrition Facts
Serving Size: 4.4 ounces (approximately 125 grams)
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 0mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 32g
More Nigella Recipe:
- Nigella Chicken Cacciatore
- Nigella Chicken Biryani
- Nigella Chicken Shawarma
- Nigella Chicken And Chorizo Tray Bake
- Nigella Chicken Tray Bake
Nigella Italian Chicken
Description
Nigella’s Italian Chicken is made with chicken, unwaxed lemon, fresh rosemary, leeks, red peppers, orange pepper, yellow pepper, pitted dry-packed black olives, olive oil, Maldon sea salt flakes, and black pepper. This delicious Italian Chicken recipe creates a hearty dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 200°C (180°C Fan) or gas mark 6 (400°F).
- Prepare the Chicken: Untruss the chicken and place it in a roasting tin. Stuff the chicken cavity with the lemon halves and 2 sprigs of rosemary.
- Prepare the Vegetables: Cut each leek into 3 logs, slice them lengthwise, and add them to the roasting tin. Remove the cores and seeds from the peppers, slice them into strips, and add them to the tin. Toss in the olives.
- Add Oil and Seasoning: Drizzle the olive oil mostly over the vegetables and a little over the chicken. Add the remaining rosemary sprigs, then season with Maldon sea salt flakes and black pepper. Gently toss the vegetables to coat them in oil.
- Roast the Chicken: Sprinkle more sea salt over the chicken. Roast everything in the oven for about 1 to 1¼ hours, or until the chicken is cooked through and the juices run clear when pierced at the thickest part of the thigh. The vegetables should be tender, with some leeks lightly browned.
- Rest and Serve: Remove the chicken from the oven and let it rest for about 10 minutes. Return the pan of vegetables to the oven to keep warm while you carve the chicken into chunky pieces. Arrange the chicken and vegetables on a warmed platter, then pour over the pan juices before serving.
Notes
- Choose Quality Chicken: Select an organic chicken for the best flavor and texture. Fresh, high-quality ingredients make a big difference in taste.
- Prep Vegetables Properly: Cut the leeks and peppers into even pieces. This ensures they cook evenly and absorb the flavors from the chicken and herbs.
- Use Fresh Herbs: Fresh rosemary adds a stronger aroma and flavor than dried herbs. Don’t skip this step for the best results!
- Monitor Cooking Time: Check the chicken a bit before the suggested cooking time. Ovens can vary, so make sure the chicken is fully cooked and the juices run clear.
- Let the Chicken Rest: Allow the chicken to rest for 10 minutes after cooking. This keeps the meat juicy and makes it easier to carve.
Nigella Italian Chicken