Ingredients

• 1 (about 1.5kg) Coles RSPCA Approved Whole Chicken
• 2 tablespoons olive oil
• 750g baby potatoes, halved
• 100g pkt pancetta, coarsely chopped
• 2 garlic cloves, thinly sliced
• 1 red onion, cut into wedges
• 330ml lager (such as Corona)
• 1 cup (250ml) chicken stock
• 1/4 cup oregano sprigs
• 1/2 cup (80g) pitted kalamata olives
• 250g vine-ripened cherry tomatoes
• Oregano sprigs, extra, to serve

Method

• Step 1 Preheat oven to 200°C. To joint the chicken, place it, breast-side down, on a clean work surface. Use poultry shears to cut along either side of the backbone. Discard the backbone. Turn over the chicken. Cut the breast in half, splitting the breastbone. Use a sharp knife to separate the thigh from the breast. Cut the drumsticks from the thighs. Cut the wings from the breasts.
• Step 2 Heat half the oil in a large flameproof baking dish over high heat. Add half the chicken. Cook, turning occasionally, for 5 mins or until browned all over. Transfer to a plate. Repeat with remaining chicken. 3. Heat the remaining oil in the baking dish. Add the potato and cook, turning occasionally, for 5 mins or until browned all over. Add the pancetta and garlic and cook, stirring, for 2 mins. Add the onion and return the chicken to the dish. Pour the lager over the chicken mixture. Bring to the boil. Cook for 5 mins or until liquid reduces by half. Remove from heat. Add the stock, oregano, olives and tomatoes.
• Step 3 Bake for 1 hour or until chicken is cooked through and sauce has thickened slightly. Sprinkle with extra oregano.