1 x 1.5kg/3lb 5oz chicken (preferably organic)
1 unwaxed lemon, cut in half
4 sprigs rosemary
2 red peppers
1 orange pepper
1 yellow pepper
100g/3½oz pitted dry-
4 tbsp olive oil
Sea salt flakes and freshly ground black pepper, to serve
Preheat the oven to 200C/400F/Gas 6. Untruss the chicken, sit it in a roasting tin and put the lemon halves and two of the rosemary sprigs into the chicken’s cavity.Remove the core and seeds of the peppers and slice them into strips, following their natural curves and ridges, and add these to the tin.
Tumble in the olives, and now pour the olive oil, mostly over the vegetables but a little over the chicken, too. Add the remaining rosemary sprigs to the vegetables, along with some sea salt flakes and freshly ground black pepper, to taste. Using a couple of spoons or spatulas, gently toss the vegetables about to help coat them with the oil and make sure everything’s well mixed up.
Sprinkle some sea salt flakes over the chicken and put it in the oven for about 1-
Remove the chicken to a carving board and, while it rests (for about 10 minutes) pop the pan of veg back in the oven, switching the oven off as you do so.Cut the chicken up chunkily, transferring the pieces to a large warmed platter. Now take the pan back out of the oven and, with a slotted spoon or spatula, remove the vegetables to the large platter and when all is arranged to your aesthetic delight, pour over it all the bronze, highly-
FODMAPs are short chain carbohydrates (oligosaccharides), disaccharides, monosaccharides and related alcohols that are poorly absorbed in the small intestine. These include short chain (oligo-
The term FODMAP is an acronym, deriving from "Fermentable, Oligo-