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Pot Roast Chicken with Peppers Olives & Anchovies

It’s that time of year when one pot cooking comes into its own. Here is a delicious pot roast chicken which sits on a sauce that is full of rich delicious flavour. So easy to make and a total joy to eat. Will you be giving it a go?


Serves 4

1 medium chicken

2 red peppers - chopped into chunks

2 red onions - sliced

2 tablespoons olives @odysea

1 whole bulb garlic - top removed horizontally

1 tin anchovies - chopped

1 tin tomatoes

500ml chicken stock


Preheat the oven to 180 degrees c fan 200 degrees c conventional.

Add the onions, peppers, garlic, olives anchovies to a large pan. Drizzle with oil, season and toss. Sit the chicken on top and season the chicken. Roast for 45 minutes. Remove from the oven and set chicken aside on a plate. Squeeze the garlic from the paper and mash with a fork. Pour in the tomato and stock and stir to combine. Sit the chicken on the sauce and return to the oven for another 45 minutes.

Allow to rest, carve the chicken and spoon over the sauce.

Serve with rice, baked potatoes, pasta or mashed potatoes.

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