Herb-roasted chicken and tomatoes

By admin
21 May 2014

We all strive to get a perfect roast chicken. Start your chicken on high heat to get a deep colour to the skin and to give the herbs on top an earthy taste then reduce the heat to cook it slowly inside. Great when sliced and stuffed into pittas as an easy meal.

Serves: 4-6 Preparation time: 15 min Cooking time: 1 hr 30 min

½ red onion, chopped

handful parsley, chopped

handful coriander

handful dill, chopped

60 ml (¼ c) walnuts, chopped

3 cloves garlic

60 ml (¼ c) olive oil

15 ml (1 T) red wine vinegar

salt and pepper

1 kg roasting chicken

6 plum tomatoes, halved lengthwise

6 pitta breads

Preheat the oven to 200 °C.

1. Blitz the onion, parsley, coriander, dill, walnuts and garlic in a blender. Add 45 ml (3 T) olive oil, vinegar, salt and pepper, and blitz until smooth.

2. Season the chicken inside and out with salt and pepper. Loosen the skin with your fingers; rub some of the herb paste under the skin and the rest on the outside of the bird.

3. Tie the chicken. Place in a roasting pan and roast until the skin turns golden (about 30 minutes).

4. Reduce the oven temperature to 160 °C. Toss the tomatoes with the remaining 1 T olive oil in a bowl and season with salt and pepper. Baste the chicken with the drippings and add the tomatoes, cut-side down, to the pan.

5. Continue roasting for about 1 hour. Season with salt and pepper and let the chicken rest for 10 minutes before carving. Serve with sliced open pitta breads.

- Hope Malau

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