roasted rosemary chicken with lentils
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roasted rosemary chicken with lentils
  • ¼ cup chopped rosemary leaves
  • 2 cloves garlic, crushed
  • ¼ cup (60ml) olive oil
  • sea salt and cracked black pepper
  • 1.5kg whole chicken, cut into pieces
  • 2 red onions, quartered
  • 2 x 440 g cans lentils, drained and rinsed
  • 1 cup (120g) black pitted olives
  • ½ cup (125ml) chicken stock