Roast Savoury Chicken, Roman Style

    Roast Savoury Chicken, Roman Style


    5 people made this

    This is an old Roman method of roasting a whole chicken. If you can't find fig syrup, sweet steak sauce works just as well.

    Serves: 4 

    • 1/2 cup (125ml) olive oil
    • 1 cup (250ml) red wine
    • 1 teaspoon salt
    • 1 leek, bulb only, chopped
    • 1/4 cup chopped fresh dill
    • 1/3 cup savoury
    • 2 tablespoons ground coriander seed
    • 1/2 teaspoon ground black pepper
    • 2 tablespoons olive oil
    • 1 (1.4 kg) whole chicken
    • salt to taste
    • 1/2 cup syrup from tinned figs

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Mix together 1/2 cup olive oil, wine, salt, chopped leek, dill, savoury, 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 degrees C 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.

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