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Cooking Club Recipe Turn up the Heat

Alastair’s Summer Herby Chicken

Alastair’s Summer Herby Chicken

Alastair’s Summer Herby Chicken Want the perfect party starter before sitting down for Christmas lunch? We've got the best cocktail recipe in town, thanks to Miguel. Try his Watermelon Margarita and keep your Christmas fresh from start to finish. Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 3.2/5
( 562 voted )

INGREDIENTS

1.6kg chicken, cut into eight pieces
3 tbs fennel seeds, lightly crushed
1 tbs black peppercorns, lightly crushed
2 tbs sea salt flakes
8 cloves garlic, skin on
1 tsp chilli flakes
60ml olive oil
8 sprigs rosemary
1 400g tin crushed tomatoes
1 glass white wine
250g radishes, cleaned and halved
20ml red wine vinegar

Alastair’s Summer Herby Chicken

INSTRUCTIONS

1. Combine chicken pieces with fennel, peppercorns, salt, garlic, chilli flakes, and half the olive oil then massage into the chicken pieces.

2. Refrigerate overnight to allow the flavours to infuse.

3. Preheat oven to 220C. Place chicken pieces skin-side up in a baking dish. Scatter over rosemary, tomatoes and wine.

4. Roast for 50 to 60 minutes or until the chicken is golden and cooked through.

5. After 25 minutes of the cooking time has passed, toss radish pieces in remaining olive oil and nestle amongst chicken.

6. When chicken is cooked, remove from the oven, drizzle with vinegar and allow to rest for 5 minutes.

7. Serve in the roasting dish with pan juices spooned over.


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