Prep Time:  5 minutes        |        Cook Time:  40 minutes        |        Serves:  4

Ingredients

• 60ml olive oil
• 1 tbsp honey
• ½ tsp cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 Broad Oak Farms whole fresh RSPCA Approved chicken, cut into 8 pieces
• 1 navel orange, cut into ½cm slices
• 1 red onion, cut into thick wedges
• 100g olives (see option)
• Coriander leaves, to serve

Method

1. Preheat oven to 180°C. Mix the oil, honey and spices together in a large mixing bowl. Add the chicken pieces, orange slices and onion, season well and stir to coat.
2. Transfer to a large baking sheet in a single layer, spacing the chicken pieces well apart to encourage even browning.
3. Bake for 35 minutes, covering loosely with foil if the chicken gets too dark. Add the olives and bake for a further 5 minutes or until chicken is cooked through.
4. Sprinkle with coriander leaves and serve.

Optional

Instead of a whole chicken you can use 8 chicken pieces with the skin on.

Try serving over cous cous or rice pilaf, for a more substantial meal.

You can use black or green olives or go for a mixture.