Roman roast chicken

    Roman roast chicken


    6 people made this

    About this recipe: This chicken dish is absolutely fantastic. A whole chicken is rubbed with a herb mix, pan-seared, then roasted to perfection. It'll be a great alternative for Christmas dinner or Sunday lunch. Serve with roast potatoes and vegetables.

    Makes: 4 

    • 1 (1.35kg) whole chicken
    • 120ml olive oil
    • 250ml red wine
    • 1 teaspoon salt
    • 1 leek, white part only, chopped
    • 4 tablespoons chopped fresh dill
    • 5 tablespoons dried summer savory
    • 2 tablespoons ground coriander
    • 1/2 teaspoon ground black pepper
    • 2 tablespoons olive oil
    • salt to taste
    • 125ml syrup from tinned figs

    Prep:20min  ›  Cook:1hr20min  ›  Ready in:1hr40min 

    1. Mix together 120ml olive oil, wine mixed with salt, chopped leek, dill, savory, coriander and black pepper.
    2. Heat 2 tablespoons olive oil in a large pan. Fry whole chicken over medium heat. Add about half of the seasoning mixture and continue to fry until chicken just starts to change colour.
    3. Place chicken in a baking dish large enough to hold it along with the seasoning mixture (both what was in the pan and what you didn't use). Rub the bird with the mixture for a minute or so.
    4. Bake at 220 C / Gas 7 for 1 hour, occasionally basting with the seasoning mixture. The chicken will look almost burnt when done. Moisten a plate with fig syrup, place chicken on it. Season with salt and pepper.


    If dried summer savory is unavailable, use thyme instead.

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