One-pan slow-roasted chicken with olives

Step 1

Preheat oven to 150C. 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 the chicken with foil and set aside for 10 mins to rest.

Step 4

Serve with remaining lemon wedges and extra oregano sprigs.