I love roast chicken, I don't mean sticking a whole bird in the oven and ending up with dry over cooked meat. I prefer to break down the bird before cooking, it gives more surface area to flavour, better cooked meat and a better carcass for stock.
A bowl full of olive oil, salt, pepper, olives (black olives (pelion), and Sicilian green olives), orange peel & juice, thyme, parsley and sage.
Toss the chicken pieces in the bowl.
Roast for about 30 minutes at 180°C.
