Roast chinken with Caponata

1 x 1.6kg whole chicken

1 lemon, quartered

2 tspns smoked paprika

1 tblspn oil

Fresh basil to garnish


1/4 cup oil

4 finger eggplants, halved, coarsely chopped

1 large red onion, coarsely chopped

1 large red capsicum, coarsely chopped

1 truss Flavorite cherry tomatoes, halved

2 cloves garlic, crushed

2 tspns caster sugar

2 tblspns red wine vinegar

1/2 cup pitted marinated olives

1/4 cup shredded fresh basil

2 tblspns drained baby capers

  • Wash cavity of chicken under cold water; pat dry with absorbent paper. Place lemon inside cavity. Tuck wings under chicken. Tie legs together with kitchen string; rub combined paprika and oil over chicken.

  • CAPONATA. Combine the oil, eggplants, oil, capsicum, tomatoes, garlic, sugar and vinegar in a large bowl; mix well. Transfer to a large baking dish; place chicken on top of mixture.

  • Cook uncovered, in a moderately hot oven, 190 C for about 1 1/2 hours or until chicken is cooked through, stirring vegetables occasionally during cooking. Cover chicken loosely with foil if over browning.

  • Remove the chicken from the dish. Stir the olives, basil and capers into vegetable mixture; transfer to a serving plate. Arrange chicken on top; garnish with fresh basil.

  • Serves 8

Taken from pg 62 Woman’s Day, May 31 2004

Posted in: All Recipes

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