Preheat the oven to 190 °C and grease a 25x30cm ovenproof dish with olive oil. Arrange the chicken pieces in the prepared dish and sprinkle with paprika.
Mix the mustard and garlic and spread over the chicken. Season well with salt and black pepper. Arrange the onion, rosemary and potatoes in between and underneath the chicken pieces. Pour the juice and stock over and sprinkle everything with the olive oil.
Roast uncovered for one hour or until the chicken is tender and golden. Serve with a salad and stir-fried greens.
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