Skip to Content
image

Garlic and Rosemary Chicken

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:

Main Dish

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.

Basket

Your Basket is Empty