Roast chicken with olive risoni

Method

• 1
  Preheat oven to 200C/180C fan-forced.
• 2
  Heat oil in a 10-cup-capacity flameproof roasting dish over medium-high heat. Cook chicken, in batches, turning, for 5 minutes or until browned all over. Transfer to a plate. Carefully drain excess fat from dish.
• 3
  Add onion and garlic to dish. Cook, stirring, for 5 minutes or until softened. Add parsley, oregano, paprika and tomatoes. Cook, stirring, for 2 minutes or until combined. Stir in stock.
• 4
  Return chicken to dish. Bring to the boil. Remove from heat. Cover with foil. Transfer to oven for 40 minutes.
• 5
  Using a spoon, skim any fat from surface. Add risoni and olives to dish. Roast, uncovered, for 20 minutes or until risoni is tender. Stand, covered, for 5 minutes. Sprinkle with fetta. Serve with salad leaves.