Roasted Rosemary Lemon Olive Chicken

This Italian-inspired Roasted Rosemary Lemon Olive Chicken dish created by Siúcra and Catherine Fulvio couldn't be easier to recreate at home. This is the perfect meal to serve your guests over the Easter break.

Serves 4

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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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