Roast Lemon Chicken with White Wine Mushrooms and Olives


As it’s now cooling down in Sydney and the nights are getting darker, it’s time for rib sticking comfort food, so tonight I thought I would serve up one of my one pot wonders, in the way of delicious succulent chicken in white wine, with the addition of olives, lemon, garlic and mushrooms.  This recipe is so easy and it only takes 10 minutes to throw everything together in a roasting tray, which gives you bags of time to sit back with a large glass of wine, as the room starts to smell of the roasting chicken.  Enjoy!


  • 4 Chicken Marylands cut in 2 skin on
  • 10 cloves of garlic unpeeled
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 cup dry white wine
  • 6 very large fresh thyme sprigs
  • 1 large sprig rosemary
  • 1 lemon cut into slices
  • 18 large green olives
  • 100g Swiss brown mushrooms cut in half
  • Salt and Pepper for seasoning


Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible. Place in large roasting dish with mushrooms, olives and lemon slices, then scatter with the rosemary and thyme, pour over the white wine.  Cover with foil and bake for 2 hours at 150 degrees. After 2 hours remove foil and turn oven up to 200 and roast for a further 1/2 hour,  allowing everything to brown and crisp.

Let everyone serves themselves direct from the roasting dish. Enjoy ;0)


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