roast chicken

 Serves 4

1. Preheat oven to 190C.
   
   
2. 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.
   
   
3. Place
   1.2kg chicken thigh in a roasting tray, pour oil mixture over top and turn to coat.
   
   
4. Arrange
   2 lemons, quartered,
   1 garlic bulb, halved and 
   4 shallots, peeled and halved around chicken.
   
   
5. Sprinkle
   1 teaspoon dried oregano and
   3 rosemary sprigs over top.
   
   
6. Roast for 25-30 minutes