Garlic and Rosemary Chicken

Serves 4 - 6
All the classic traditional flavours that really work together are used in this recipe. Best cooked in a big oven pan, in two stages, first the seasoned chicken, garlic and lemon, then after 45 minutes add the rosemary, oiled onion wedges and olives. Return to the oven for a final 30 - 35 minutes. The garlic cloves are delicious squeezed out of the skins and spread on bread.

You will need

8 – 12 piece chicken portion pack
Ina Paarman’s Rosemary & Olive Seasoning
olive oil
1 x 25 g sachet Ina Paarman’s Liquid Chicken Stock
2 – 3 heads of garlic, cut in half through the middle
2 lemons, cut in half through the middle
4 sprigs of rosemary
2 onions, peeled and cut into wedges
½ cup (125 ml) black olives, pipped
200 ml Ina Paarman’s Olive Oil & Rosemary Coat & Cook Sauce

Method

Adjust oven rack to the middle position.
Preheat the oven to 190°C.
Season the chicken with Rosemary and Olive Seasoning.
Pack the chicken, skin side up, in a single layer in a black oven pan, and brush with olive oil. Drizzle with Stock Concentrate. Oil the half garlic heads and place cut sides up, in-between the chicken pieces. Do the same with the lemons.
Roast open for 40 minutes. Add rosemary, onion wedges, olives and Olive Oil & Rosemary Sauce. Bake for a further 30 minutes.
Garnish with fresh rosemary.
Serve with fresh bread, spread with squeezed out cooked garlic and your favourite tossed salad.