Preheat oven to 230C

Add the chicken to a large bowl. Add the paprika, garlic, zest, dried herbs, salt and black pepper and a little spray oil to the bowl and mix to coat.

Add the rice, Brussel sprouts, onion, and carrot on a large baking tray and spread out in an even layer.

Top with the chicken and lemon slices.

Pour in the stock evenly.

Cover with aluminium foil and bake for 45 minutes.

Uncover, carefully remove the chicken quarters and lemon slices and mix the rice, Brussels, carrots and onion, spreading back out in an even layer.

Add back the chicken quarters and lemon slices and season with a little salt and black pepper and place back in the oven uncovered for the remaining 15 mins. Serve