Created by ImPat on May 26, 2016
Step 1: Preheat oven to 140C.
Step 2: Drizzle 1 tablespoon of the oil over a large roasting pan.
Step 3: Lightly crush garlic with the back of a knife.
Step 4: Break cinnamon into large pieces.
Step 5: Place garlic, cinnamon and lemon in centre of the pan.
Step 6: In a bowl combine paprika, thyme, onion flakes, dried oregano, chilli powder, pepper and remaining oil.
Step 7: Trim excess fat from chicken and tie legs together with kitchen string and then rub all over with the paprika mixture and then place breast side up, n lemon mixture and pour the stock around the chicken in the pan.
Step 8: Roast, basting every hour with pan juice for 2 1/2 hours or until juices run clear when chicken thigh is pierced with a skewer.
Step 9: Transfer chicken to a serving dish and cover loosely with foil and set aside for 10 minutes to rest.
Step 10: Suggested you serve with roasted vegetables such as pumpkin, baby potatoes and zucchini and oregano sprigs to garnish.