1 or 2 kilos of chicken thighs and legs (or chop a whole chook into pieces)
4 regular or 2 large red onions, sliced
4 large sprigs of fresh rosemary
4 heavy slugs of olive oil
juice and zest of 4 lemons
Maldon and freshly ground black pepper
Spread out the onions on a roasting pan with the lemon zest and rosemary (pulled off the stem, but the stems can be thrown in too). Place the chicken pieces on top and pour over the lemon and oil. Scatter with the salt and pepper. Cook at 180-200C until done (the chicken will be cooked and browned and the onions soft and sticky. Serve with brown rice or puy lentils.
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