This simple slow-roasted chicken is the ultimate one-pan dish. With only 15 minutes prep time needed, this flavourful recipe is perfect for weekend cooking.
Serves66
Cook time2 hr 30 mins2 hour 30 minutes
Prep time15 mins15 minutes, + 10 mins resting time
+ 10 mins resting time
Preheat oven to 150 degrees Celsius. Pat the chicken cavity dry with paper towel. Place the garlic, oregano sprigs, half the lemon wedges and one-quarter of the onion in the cavity. Tie the legs together with kitchen string. Place in a roasting pan.
Combine the dried oregano, paprika, sugar and oil in a small bowl. Season. Spread all over the chicken. Place the remaining onion around the chicken. Pour the stock around the chicken. Roast for 2 hours 15 minutes.
Place the beans, tomatoes and olives around the chicken. Roast for a further 15 minute or until the juices run clear when tested in the thickest part of the thigh. Cover with foil and set aside for 10 minutes to rest.
Serve with remaining lemon wedges and extra oregano sprigs.
Your Sunday roast is ready!
Ingredients
2kg Coles Australian RSPCA Approved Whole Chicken
4 garlic cloves, bruised
4 oregano sprigs
1 lemon, cut into wedges
2 red onions, cut into wedges
2 tsp dried oregano
2 tsp ground paprika
2 tsp brown sugar
1 tbs olive oil
1 cup (250ml) chicken stock
300g green beans, trimmed
200g cherry tomatoes
1/2 cup (80g) kalamata olives
Oregano sprigs, extra, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 150°C. Pat the chicken cavity dry with paper towel. Place the garlic, oregano sprigs, half the lemon wedges and one-quarter of the onion in the cavity. Tie the legs together with kitchen string. Place in a roasting pan.
Step 2
Combine the dried oregano, paprika, sugar and oil in a small bowl. Season. Spread all over the chicken. Place the remaining onion around the chicken. Pour the stock around the chicken. Roast for 2 1/4 hours.
Step 3
Place the beans, tomatoes and olives around the chicken. Roast for a further 15 mins or until the juices run clear when tested in the thickest part of the thigh. Cover with foil and set aside for 10 mins to rest.
Step 4
Serve with remaining lemon wedges and extra oregano sprigs.
Prep time15 mins15 minutes, + 10 mins resting time
+ 10 mins resting time
Ingredients
2kg Coles Australian RSPCA Approved Whole Chicken
4 garlic cloves, bruised
4 oregano sprigs
1 lemon, cut into wedges
2 red onions, cut into wedges
2 tsp dried oregano
2 tsp ground paprika
2 tsp brown sugar
1 tbs olive oil
1 cup (250ml) chicken stock
300g green beans, trimmed
200g cherry tomatoes
1/2 cup (80g) kalamata olives
Oregano sprigs, extra, to serve
Description
This simple slow-roasted chicken is the ultimate one-pan dish. With only 15 minutes prep time needed, this flavourful recipe is perfect for weekend cooking.
Method
Step 1
Preheat oven to 150°C. Pat the chicken cavity dry with paper towel. Place the garlic, oregano sprigs, half the lemon wedges and one-quarter of the onion in the cavity. Tie the legs together with kitchen string. Place in a roasting pan.
Step 2
Combine the dried oregano, paprika, sugar and oil in a small bowl. Season. Spread all over the chicken. Place the remaining onion around the chicken. Pour the stock around the chicken. Roast for 2 1/4 hours.
Step 3
Place the beans, tomatoes and olives around the chicken. Roast for a further 15 mins or until the juices run clear when tested in the thickest part of the thigh. Cover with foil and set aside for 10 mins to rest.
Step 4
Serve with remaining lemon wedges and extra oregano sprigs.
