Oregano and cinnamon roast chicken
Here is your traditional Sunday roast sorted - but a healthy version. Serve this tasty roasted chicken with cumin sweet potatoes and lots of green veg. This dish is not elegant but rustic, delicious and something the whole family can enjoy.
(Serves 6)
Ingredients:
1.4kg oven ready free-range chicken1-2 large beef tomato, thickly sliced into 81 large onion, sliced2 tbsp extra virgin olive oil2 tsp dried oregano2 tsp ground cinnamonSea salt & freshly ground black pepper
Method:
Preheat the oven to 180°C / fan 160°C / gas mark 4
Place chicken in a roasting dish; rub half the olive oil all over its skin. Arrange tomato slices over the breasts and legs. Separate the onion slices and toss around the chicken
Now scatter on the oregano, cinnamon, and a little salt and pepper to season. Drizzle on the remaining oil over the tomato slices
Roast for 1½ hour or until the juices run clear