Alastair’s Summer Herby Chicken
Alastair is back in the Harris Scarfe kitchen , turning up the heat, this week showing you how to create his Summer Herby Chicken recipe! It’s bound to become your new favourite!
Serves 4
Preparation 15 minutes plus overnight marinading time
Cooking Time 65 minutes including resting time
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
METHOD
- Combine chicken pieces with fennel, peppercorns, salt, garlic, chilli flakes, and half the olive oil then massage into the chicken pieces.
- Refrigerate overnight to allow the flavours to infuse.
- Preheat oven to 220C. Place chicken pieces skin-side up in a baking dish. Scatter over rosemary, tomatoes and wine.
- Roast for 50 to 60 minutes or until the chicken is golden and cooked through.
- After 25 minutes of the cooking time has passed, toss radish pieces in remaining olive oil and nestle amongst chicken.
- When chicken is cooked, remove from the oven, drizzle with vinegar and allow to rest for 5 minutes.
- Serve in the roasting dish with pan juices spooned over.
TO DOWNLOAD THIS RECIPE AS A PDF CLICK HERE
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