Nutrition Info.(per serve)
2 tablespoons oil
4 cloves garlic
1/4 cup no-added-salt tomato paste
1 lemon, zest and juice, plus 1 extra lemon, quartered
1 red chilli, sliced
1 tablespoon smoked paprika
1/2 cup fresh oregano or marjoram
1 whole chicken, size 20, skinned
5-6 sprigs fresh thyme, broken in half
1 red onion, sliced
3 carrots, sliced
3 cups mushrooms, sliced
1/2 cup white wine
1 cup liquid reduced-salt chicken stock made using
2 teaspoons salt-reduced stock powder
1/4 cup olives, halved (optional)
500g potatoes mashed with trim milk, to serve
Total fat 21g
Saturated fat 6g
Dietary fibre 5g
1 Preheat slow cooker and turn to low. To make marinade paste, place oil, garlic, paste, lemon zest and juice, chilli, paprika and oregano in a blender and process until smooth. Season.
2 Rinse out chicken and place lemon wedges and thyme inside the cavity. Secure filled chicken with a skewer.
3 Pat paste all over chicken and place in a slow cooker with vegetables, wine and stock. Cook for 6 1/2–7 1/2 hours, adding olives (if using) for the final hour.
4 Serve with mashed potatoes sprinkled with fresh parsley if preferred.
Make it gluten free: Use gluten-free tomato paste and stock, and check paprika is gluten free.