Roasted Rosemary Chicken With Lentils

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donna hay


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¼ cup chopped rosemary leaves

2 cloves garlic, crushed

¼ cup (60ml) olive oil

sea salt and cracked black pepper

1.5kg whole chicken, cut into pieces

2 red onions, quartered

2 x 440 g cans lentils, drained and rinsed

1 cup (120g) black pitted olives

½ cup (125ml) chicken stock

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