Ingredients

Method

• 1 free-range whole chicken
• ½ cup jam or chutney (we used smooth apricot jam and fig jam)
• 4 T olive oil
• salt, to taste
• 3 red peppers, halved

Method

Ingredients

1. Preheat the oven to 160°C. Cover the chicken in the jam, drizzle with olive oil and season lightly.

2. Place the chicken on a roasting grid with an oven tray underneath so that it will roast evenly.

3. Place the red peppers on a separate tray, season and drizzle with olive oil. Roast for 30 minutes, then remove from the oven and cool.

4. Roast the chicken for 1 hour. It’s done when the jam on the skin is thick and sticky. Serve with crispy bread if you like.

Cook’s note: Do not cover the chicken while roasting as this will create a moist environment that isn’t ideal for this method.

Find more chicken recipes here.