The school holidays present the perfect opportunity to call kids into the kitchen. Whether they are mixing muffins, marinating meat or slicing veggies for a salad this is the time to let them experience what is involved in preparing a meal – including the cleaning up. Best of all they are rewarded by eating the result of their efforts. 

My 14 year old son Jovan prepared the marinade for this utterly delicious Roast Chicken with Olives, Oregano and Lemon Zest. Although he has previously made veal scaloppine, omelettes, French toast and barbecued steak, this is the first time I have given him a written recipe to follow. He did however query the term “lemon zest” but was then impressed by the efficacy of a well designed lemon zester. 

My recipe below is based on an original by Karen Martini from her cookbook, The Karen Martini Collection. I made a few changes to speed up the preparation process and to make use of the regular ingredients I have in my fridge and pantry. Karen also includes almonds which I had to omit because of a nut allergy. This dish goes particularly well with a salad made from sliced cos lettuce, shaved fennel, orange segments, lime juice and olive oil. 

Roast Chicken with Olives, Oregano and Lemon Zest 
to generously serve 8 people

8 chicken marylands or chicken supremes with the skin left ON. If using marylands, cut into 2 pieces at the leg and thigh joint. If using supremes, cut in half diagonally at the thickest part. 
250 grams green olives, left whole
1 cup loosely packed flat leaf parsley leaves picked off the stems 
1 teaspoon dried oregano
120 ml olive oil
1 heaped teaspoon sea salt 
1/2 teaspoon dried chilli flakes
6 small cloves garlic, finely diced
zest and juice of 2 lemons (use a lemon zester to cut long thin strips or a course grater)
3 tablespoons Dijon mustard
8 Desiree potatoes, peeled and cut into 1cm slices and placed in a bowl of cold water until needed. Peeled potatoes must be submerged in water to prevent them turning black due to oxidisation. 
2 Spanish onions cut into fine slices
250 ml dry cooking sherry
250 ml water

In a large, deep non-reactive bowl mix together the olives, parsley, oregano, chilli, garlic, lemon zest and juice, and mustard until combined. Add the chicken pieces and coat with the marinade. Cover with food safe plastic wrap and place in the fridge for at least an hour. My son made this up at lunch time and left it in the fridge until it was time to roast for dinner. 

You need to preheat the oven at 200 degrees fan forced prior to roasting this chicken. While the oven is heating, arrange the potatoes and onions over the base of either a single large baking pan or 2 pans. It is important that the chicken is not overcrowded, otherwise it will stew rather than roast. You are aiming for chicken that has an appealing golden-brown crispy coating. 

Warm up a non-stick frypan over a medium/high heat and sear both sides of the chicken pieces just until they are golden in colour. Transfer to the baking pans, placing the chicken pieces on top of the potatoes and onions. Yes, you read this correctly – the potatoes, onions and chicken are roasted TOGETHER. Less washing up! 

Sprinkle with salt and drizzle over the white wine and water. 

Cover with aluminium foil and place in the oven for 15 minutes. Remove the foil and roast for another 15 minutes or until the chicken and potatoes are cooked through. 

Enjoy whilst still warm with a salad and a hearty appetite.