Roasted rosemary lemon olive chicken

Prep: 5 mins
Cook: 35 mins
Roasted rosemary lemon olive chicken
Bursting with flavour, this is the perfect meal to serve your guests over the Easter break. Sophisticated enough for a weekend feast, but simple enough for a weeknight, this dish is sure to leave your guests wanting more!

1.4kg corn-fed free-range chicken, portioned

3 red onions, peeled and sliced into thin wedges

2 tsp chopped oregano

¾ tsp smoked paprika

1 lemon, juice and zest

2 tbsp olive oil

2 tsp Siucra light golden sugar

Salt and freshly ground black pepper

7 small sprigs of rosemary

100ml chicken stock

For the seasoning

1 lemon, thinly sliced

3 tbsp black olives

Couscous, rocket and lemon dressing, to serve

A few sprigs of rosemary, to garnish

Preheat the oven to 180°C/fan 160°C/gas 4. 

Arrange the chicken portions and onion wedges in a gratin dish. 

Whisk together the oregano, paprika, lemon juice and zest, olive oil and sugar.

Pour this over the chicken and onion wedges. Season with salt and freshly ground black pepper. Sprinkle over the sprigs of rosemary.

Pour in the chicken stock and place lemon slices randomly on top.

Roast in the preheated oven for about 25 minutes before adding the olives, baste the chicken from time to time. 

Check the seasoning, adding salt and freshly ground black pepper to taste. Cook for a further 10 minutes or until the chicken is fully cooked.  

Garnish with a few fresh sprigs of rosemary. Serve with warm rocket couscous with a lemon thyme dressing. 


Preparation Time
5 minutes

Cooking Time
35 minutes

Main ingredients
Chicken, Herbs

Recipe Type


Special Info
Gluten free, Nut free, Egg free, Dairy free

Level of Difficulty

This Italian-inspired dish created by Siúcra and Catherine Fulvio couldn't be easier to recreate at home.

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