Roman roast chicken

    Roman roast chicken

    11saves
    1hr40min


    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.

    Ingredients
    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

    Method
    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.

    Ingredients

    If dried summer savory is unavailable, use thyme instead.

    Watch how!

    Watch our video to see how to make a perfectly roasted chicken every time. Watch now!

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