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
- 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.
- 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.
- 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.