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This is such an easy recipe. Everything is simply placed in a roasting dish and slow-cooked in the oven, creating an amazing spicy lemony flavour. Serve leftovers for lunch the following day cold with salad.


SERVES: 6


Preparation time: 10 minutes Cooking time: 2 hours 30 minutes


Ingredients • 1 tbsp smoked paprika • 1 tsp sumac • 3 tbsp olive oil • 1 organic chicken, jointed • 1 bulb of garlic (separated into unpeeled cloves)


• Sprig of thyme • 2 unwaxed lemons, cut into quarters


• 150 ml chicken stock • Black pepper • 1 x 400g can artichoke hearts


1. Pre-heat the oven to 160°C/150°C fan/gas mark 3.


2. Mix together the paprika, sumac and olive oil. Put the chicken pieces into a roasting tin and add the garlic cloves, thyme and lemon quarters. Pour over the paprika oil and rub all over the chicken pieces.


3. Drizzle over the stock and season with black pepper. Cover the dish with foil and cook in the oven for 2 hours.


4. Remove the foil from the roasting tin, add the artichoke hearts and turn the oven up to 200°C/180°C fan/gas mark 6. Cook for another 30 minutes or until the chicken is golden.


Nutrition per serving: 387kcal, fat 27.8g (of which saturates 7g), carbohydrate 1.4g (of which sugars 0.6g), protein 33.2g.


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