• Cooking Time: 90
  • Servings: 5-6
  • Preparation Time: 30


This receipe is from The Girls Who Dish. Its not barbeque but it is delicous. The left overs are even better over pasta. I heat up the the left overs with a little extra oil add the cooked pasta and some cheese.


  • 1 free range chicken, 3-4 pounds (1.4 - 1.8 kg)
  • cracked black pepper and sea salt to taste
  • 1 large fennel bulb
  • 1 14 oz (398ml) can water-packed artichokes
  • 1 head garlic
  • 1 lemon
  • 2 cups pearl onions peeled
  • 1 cup oil-cured olives (Arnaud)
  • 1 cup cracked green olives
  • 2 tbsps coarsely chopped fresh oregano
  • 2 tbsps coarsely chopped fresh thyme
  • 1/2 cup white wine


  • Preheat oven to 400 F (200C).
  • Place chicken on a cutting board and cut the chicken up the back. Open it up. Lay flat, skin side up and press to flatten.
  • Rub it with olive oil and sprinkle with cracked pepper and sea salt.
  • Set aside.
  • Slice the fennel thinly and place in a large bowl.
  • Drain the artichokes and cut into sixths.
  • Add them to the fennel
  • Separate the cloves of garlic, but do not peel;place them in bowl.
  • Cut the lemon into 6 wedges, squeeze the juice over the fennel and drop the wedges into the bowl as well
  • To peel the onions, cut the ends off and drop them into boiling water for about 15 seconds. Refresh them in cold water, then drain them- the skins will slip right off.
  • Add to other ingredients, along with the olives, herbs and wine.
  • Toss all the ingredients to mix
  • Place the vegetables evenly in a large roasting pan with the prepared chicken on top.
  • Roast uncovered for 1 1/2 hours.
  • Remove the chicken from the oven.
  • Pierce the inside thigh with a fork: the chicken is cooked through if the juices run clear, or the internal temperature reads 180F (82C)
  • To serve, cut the chicken into pieces and spoon the vegetable garnish around each servint

Categories: Misc. One Dish 

Author Credit: Caren McSherry-Valagao

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