1.Preheat oven to very hot, 250°C (230°C fan-forced). Cut 2 deep slashes through the skin and flesh of the chicken to the bone.
2.Place chicken and potato in a large, heavy-based flameproof baking dish. Brush with butter; sprinkle with salt and pepper. Roast, uncovered, for 30 minutes. Add bacon, garlic and rosemary; roast, uncovered, for a further 10 minutes or until browned. Add olives.
Not suitable to freeze. Not suitable to microwave.Note