•  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

  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. Add lentils, olives and stock and cook for a further 30 minutes or until chicken is golden and cooked through. Serves 4.