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  • 1 ½ kg chicken
  • 2 tablespoons butter, softened
  • 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
  • 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
  • 1 teaspoon sea salt, more sea salt for sprinkling on and in bird
  • 1 teaspoon fresh ground pepper, more pepper for sprinkling on and in bird
  • 2 onions, cut in quarters
  • 1 lemon, cut in halves or quarters
  • ½ lemon, for squeezing juice over top
  • ½ cup white wine

Ahead of time or the night before: Place clay pot and lid in enough water to cover and let soak overnight or for at least one hour.
Preheat oven to 220ºC.
Mix butter, herbs, one teaspoon sea salt and one teaspoon fresh ground pepper in small bowl. Thoroughly combine. Set aside.
Wash and dry bird thoroughly. Very gently separate the skin over the breast from the meat underneath (you may need a sharp paring knife to get this started and then just gently slide your hand underneath to separate).
Place one half of butter mixture on each side of breast; spreading as evenly as possible to cover entire breast portion.
Sprinkle cavity and outside of bird generously with salt and pepper. Place a few onions and one lemon cut in half (or fourths) inside bird. Sprinkle rest of onions on top of and around bird. Pour white wine over onions and around bird. Squeeze juice of one half lemon over bird.
Place lid on clay pot and roast in oven for one hour. Remove lid and baste bird generously.
Roast for about 20 minutes or more until skin is golden and bird is cooked but not dry.
Serve directly from pot and spoon warm juices over top.

Recipe posted by Adam Cloete
Photo:  Adam Cloete

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