Serves 4
- Preheat oven to 190C.
- In a small bowl, whisk together
80g melted coconut oil,
2 tablespoons honey,
1 teaspoon paprika,
1 teaspoon onion powder,
1 tablespoon Italian seasoning,
Celtic sea salt and pepper. - Place
1.2kg chicken thigh in a roasting tray, pour oil mixture over top and turn to coat. - Arrange
2 lemons, quartered,
1 garlic bulb, halved and
4 shallots, peeled and halved around chicken. - Sprinkle
1 teaspoon dried oregano and
3 rosemary sprigs over top. - Roast for 25-30 minutes