1.4kg corn-fed free-range chicken, portioned
3 red onions, peeled and sliced into thin wedges
2 tsp chopped oregano
¾ tsp smoked paprika
1 lemon, juice and zest
2 tbsp olive oil
2 tsp Siucra light golden sugar
Salt and freshly ground black pepper
7 small sprigs of rosemary
100ml chicken stock
For the seasoning
1 lemon, thinly sliced
3 tbsp black olives
Couscous, rocket and lemon dressing, to serve
A few sprigs of rosemary, to garnish
To prepare and cook the Chicken
Preheat the oven to 180ºC/fan 160ºC/gas 4.
Arrange the chicken portions and onion wedges in a gratin dish.
Whisk together the oregano, paprika, lemon juice and zest, olive oil and sugar.
Pour this over the chicken and onion wedges. Season with salt and freshly ground black pepper.
Sprinkle over the sprigs of rosemary.
Pour in the chicken stock and place lemon slices randomly on top.
Roast in the preheated oven for about 25 minutes before adding the olives, baste the chicken from time to time.
Check the seasoning, adding salt and freshly ground black pepper to taste.
Cook for a further 10 minutes or until the chicken is fully cooked.
Garnish with a few fresh sprigs of rosemary. Serve with warm rocket couscous with a lemon thyme dressing.
Recipe supplied by Catherine Fulvio
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