Slow Roasted Chicken with Lemon, Oregano and Olives

Serving size: Serves 4

Cooking time: 90 minutes

Course: Main

1 tbs olive oil
4 (about 800g) chicken marylands
2 Spanish onions, cut into thick wedges
2 garlic cloves, thinly sliced
1 lemon, cut into wedges
1 cup (175g) kalamata olives
1 cup (250ml) dry white wine
2 cups (500ml) chicken stock
2 tbs fresh oregano leaves

Preheat oven to 140°C. Heat the oil in a flameproof roasting pan over high heat. Add the chicken and cook, turning occasionally, for 5 minutes or until golden brown. Transfer to a bowl. Add the onion and garlic to the pan and cook, stirring occasionally, for 2-3 minutes or until lightly golden. Transfer to the bowl. Add the lemon to the pan and cook for 1-2 minutes each side or until the lemon caramelises.
Return the chicken and onion to the pan with the olives, wine, chicken stock and oregano. Cover loosely with foil. Bake in preheated oven, basting occasionally, for 1 1/2 hours or until sauce thickens slightly and chicken is almost falling off the bone. Serve with mashed potato and steamed green beans, if desired.