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 440g cans lentils, drained and rinsed 
  • 1 cup (120g) black pitted olives 
  • ½ cup (125ml) chicken stock
  1. Preheat oven to 200ºC (390ºF) Place the rosemary, garlic, oil, salt and pepper in a bowl and stir to combine. Place the chicken and onions in a baking dish and pour over the rosemary mixture. Roast for 30 minutes. 
  2. Add lentils, olives and stock and cook for a further 30 minutes or until chicken is golden and cooked through. Serves 4.
RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER