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!
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!
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.
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
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
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.
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.
