Roasted Rosemary Chicken With Lentils
Ingredients
- ¼ cup chopped rosemary leaves
- 2 cloves garlic, crushed
- ¼ cup (60ml) olive oil
- sea salt and cracked black pepper
- 1.5kg whole chicken, cut into pieces
- 2 red onions, quartered
- 2 x 440 g cans lentils, drained and rinsed
- 1 cup (120g) black pitted olives
- ½ cup (125ml) chicken stock
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