Serves 6
Preparation time: 10 minutes
Cooking time: 2 hours 30 minutes
This is such an easy recipe. Everything is simply placed in a roasting dish and slow-cooked in the oven, creating an amazing spicy lemony flavour. Serve leftovers for lunch the following day cold with salad.
Ingredients:
- 1 tbsp smoked paprika
- 1 tsp sumac
- 3 tbsp olive oil
- 1 organic chicken, jointed
- 1 bulb of garlic (separated into unpeeled cloves) • Sprig of thyme
- 2 unwaxed lemons, cut into quarters • 150 ml chicken stock
- Black pepper
- 1 x 400g can artichoke hearts
- Pre-heat the oven to 160°C/150°C fan/gas mark 3.
- Mix together the paprika, sumac and olive oil. Put the chicken pieces into a roasting tin and add the garlic cloves, thyme and lemon quarters. Pour over the paprika oil and rub all over the chicken pieces.
- Drizzle over the stock and season with black pepper. Cover the dish with foil and cook in the oven for 2 hours.
- Remove the foil from the roasting tin, add the artichoke hearts and turn the oven up to 200°C/180°C fan/gas mark 6. Cook for another 30 minutes or until the chicken is golden.
