Prep time 15 minutes
Cook time 90 minutes
2 Onions cut half
200ml Mulled wine
1 Large free range chicken
2 tbsp Olive oil
Salt and pepper
1 Stick of cinnamon
6 Bay leaves
1 large sprig of rosemary.
Roughly chop up the vegetables and place into a roasting tin.
Pour the wine into the pan and add the clementines cut in half, cut side up.
Lay the bay and rosemary on top of the vegetables, then sit the chicken on top of that.
Drizzle the olive oil over the chicken breasts and legs, then season with salt and pepper.
Roast the chicken in a pre heated oven 170c for 90 minutes or until the core temperature of the bird is oven 75c.
When cooked remove the chicken and leave rest for 15 minutes before serving.