Chicken, Med-style!

Local is certainly lekker, deliciously lekker, in fact. Hillcrest chef of note, Chris Black, famous for his work at Bellevue Cafe and The Aubergine, gave us his delicious take on Thyme Roasted Chicken with Mediterranean Vegetables.

“This chicken gets its flavour from the herbs, seasoning and vegetables, which absorb all the juices in the roasting pan: it’s really a simple yet wonderfully aromatic chicken,” says Chris.

Thyme Roasted Chicken with Mediterranean Vegetables.

500g Mediterranean vegetables; 1.5kg whole chicken; PnP olive oil; 1 large bunch of thyme sprigs; PnP coarse salt, pepper and paprika; 1 whole garlic, peeled and halved

Preheat oven to 220˚C. Place vegetables in a roasting pan and toss with a little olive oil, seasoning them with salt and pepper. Roast for 15 minutes on bottom rack of oven.

Roasted veggies . . . yummy!

Wet a few thyme sprigs, and place in the cavity of the chicken. Tie remainder of thyme together in 2 bunches. Season chicken very well inside and out with salt, pepper and paprika. Tie one bunch of thyme to the top and some underneath the chicken with a little string, so that the chicken is surrounded by thyme.

After vegetables have cooked for 15 minutes, remove from oven. Turn oven down to 200˚C.

Place a grill rack on top of the vegetables in the roasting pan. Place chicken and garlic on the rack on top of vegetables. Roast breast side down for about 45 minutes. Turn chicken halfway during cooking and season again.

Keep an eye on vegetables and remove once cooked through, tossing vegetables during cooking to prevent them from sticking.

Roast chicken for another 45 minutes. Total cooking time should be 90 minutes.  Serves 4

All ingredients available at Pick n Pay.
Photography Gameplan Media
Recipes by Chris Black of the Bellevue Cafe and The Aubergine