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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