INGREDIENTS;

1 large free range chicken

1 tbsp paprika

1 tbsp garlic flakes

1 tbsp onion flakes

1 tbsp mixed herbs

1 tbsp oregano

salt and pepper

olive oil

freshly squeezed lemon juice

mixed vegetables

Combine olive oil, lemon juice, herbs and spices in a mixing bowl to form a marinade. Rub marinade all over chicken, under the skin of the breasts and in the cavity. Stuff the cavity with onion quarters and lemon wedges. Place your choice of veggies in a casserole pot that is a similar size to the chicken. Pour in a small glass of wine and place chicken on top of the veg. Cook the chicken at 230C with the casserole lid on for 45 min. Remove lid and drop the temperature down to 200C and cook for a further 45 min – 60 min. Marinate the chicken with the juices from the pot every 20 min.