1 large free-range chicken
2 red onions, peeled and cut in wedges
3 heads of garlic, trimmed and sliced in half
3 tbsp olive oil
NZ sea salt and freshly ground black pepper
1 heaped tsp sweet smoked paprika
3 sprigs fresh rosemary, leaves removed from stems
150gm NZ smoked olives
1. Preheat the oven to 180°C. Rinse the chicken and dry inside and out with paper towels. Place chicken in a large, low-sided roasting pan, lined with baking paper. Cut 2 oranges into wedges, discarding any seeds. Scatter the orange and onion wedges and garlic around the chicken in the pan.
2. Juice the remaining orange, then stuff the skin into the chicken cavity. Tie the chicken legs together with twine. Pour the orange juice over the chicken. Season well with salt and pepper, and then scatter with rosemary and smoked olives.
3. Drizzle the chicken, orange and onion wedges, and garlic with olive oil. Dust the chicken with smoked paprika and rub evenly into the skin.
4. Roast for 1 hour 15 minutes, or until chicken is golden-brown and cooked through. To test this, insert a small, sharp knife into the thickest part of the chicken thigh meat to the bone. If the juices run clear (not pink), then the chicken is properly cooked.