Roasted Rosemary Lemon Olive Chicken

Ingredients

• 1.4kg corn-fed free-range chicken, portioned
• 3 red onions, peeled and sliced into thin wedges
• 2 tsp chopped oregano
• ¾ tsp smoked paprika
• 1 lemon, juice and zest
• 2 tbsp olive oil
• 2 tsp Siucra light golden sugar
• Salt and freshly ground black pepper
• 7 small sprigs of rosemary
• 100ml chicken stock
• For the seasoning: 1 lemon, thinly sliced
• 3 tbsp black olives
• Couscous, rocket and lemon dressing, to serve