1 kg baby potatoes, (larger ones cut in half)
1 red onion, peeled cut into segments
1/2 cup green olives
1 lemon, sliced
6 rashers bacon, cut into strips
2 bay leaves
1 tablespoon tomato paste
1 tbsp. balsamic vinegar
1/2 cup chicken stock
1 Ingham’s whole chicken cut in to 4 pieces
3 tbsps. olive oil
Sea salt and pepper
Rosemary sprigs plus extra to serve
Preheat oven to 180C.
Place potatoes in a roasting tin and scatter over the onion, olives, lemon, bacon, bay leaves and rosemary.
Stir the tomato paste and balsamic vinegar into the chicken stock, then pour over the potatoes
Place chicken pieces on top and drizzle with olive oil and season with salt and pepper.
Roast for 50 minutes until chicken is golden.
Transfer the chicken pieces to a warm plate and cover with foil.
Increase the oven setting to 210C and return the roasting tin to the oven for 10 minutes or until the potatoes, onion and lemon slices are well coloured.
Place the chicken back on top of the potatoes, scatter over some extra rosemary sprigs and serve.