How to make one-pan slow-roasted chicken

Take your roast chicken to a whole new level with this irresistible Greek-style twist (RECIPE BELOW). The secret combination of herbs and spices creates a beautiful baste for the chicken which is slow roasted to perfection.


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ONE-PAN SLOW-ROASTED CHICKEN
Serves 6 Prep 15 mins (+ 10 mins resting time) Cooking 2½ hours

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
½ cup (80g) kalamata olives
Oregano sprigs, extra, to serve

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.
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 2¼ hours.
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.
4. Serve with remaining lemon wedges and extra oregano sprigs.

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