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.
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
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Mix together 120ml olive oil, wine mixed with salt, chopped leek, dill, savory, coriander and black pepper.
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.
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.
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.
Watch our video to see how to make a perfectly roasted chicken every time. Watch now!