Adapted from Mark Bittman

1 whole roast chicken, cut into 8 pieces
1/4 cup of organic butter or olive oil
1 tablespoons of hot paprika
1/4 cup of fresh herbs (parsley, sage, thyme, rosemary)
2 whole lemons, sliced in half
1/4 cup of Nicoise olives
1/2 cup of sliced cherry tomatoes
10 whole garlic cloves
1 large white onion, diced
Sea salt
Black Pepper

1. Heat the oven to 450°F. Put the oil or butter in a roasting pan and put it in the oven for a couple of minutes, until the oil is hot or the butter melts. Add the chicken and turn it a couple of times in the fat, leaving it skin side up. Add garlic cloves and onion. Sprinkle with paprika, salt and pepper and return the pan to the oven.
2. After the chicken has cooked for 15 minutes, add half of the herb and turn the pieces. Add lemons, cherry tomatoes and olives. Roast for another 10 minutes.
3. Turn the chicken over skin side up again, add remainder of the herb and cook until the chicken is done, a total of 30 to 40 minutes at most. Serve with juices spooned on top.