This Italian-inspired roasted rosemary lemon olive chicken dish created by Siúcra and Catherine Fulvio could not be easier to recreate at home.
Bursting with flavour, this is the perfect meal to serve your guests over the Easter break. Sophisticated enough for a weekend feast, but simple enough for a weeknight, this dish is sure to leave your guests wanting more!
Ingredients (serves four )
1.4kg corn-fed free-range chicken, portioned
3 red onions, peeled and sliced into thin wedges
2 teaspoons of chopped oregano
¾ teaspoons of smoked paprika
1 lemon, juice and zest
2 tablespoons of olive oil
2 teaspoons of Siucra light golden sugar
Salt and freshly ground black pepper
7 small sprigs of rosemary
100ml of chicken stock
For the seasoning
1 lemon, thinly sliced
3 tablespoons of 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 180°C/fan 160°C/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.