Summer Roast Chicken

Categories summer

Roasted spatchcock chicken, topped with a fresh tomato dressing, lightly flavoured with The Slow Vinegar Company’s Rhubarb Wine Vinegar for a delicious alternative to your classic Sunday Roast.

Recipe Method

  • Make the marinade for the chicken by finely slicing a few spring onions, add to a bowl with some freshly picked thyme leaves, ½ tsp oregano, paprika, garlic, a generous amount of salt and pepper, a good drizzle of oil and finally a splash of Rhubarb Vinegar. Mix well.
  • Add the chicken to a roasting tray, spoon over the marinade and rub in to the chicken. Cover and marinade for at least 30 minutes (or a few hours in the fridge).
  • Preheat the oven to 220˚C. Spatchcocking the chicken allows for a quicker cooking time, if you’re leaving the chicken whole, you will need to cook it for longer.
  • Roast the chicken for 20 minutes at 220˚C before dropping it down to 160˚C for 40 minutes. If it’s a nice day, finish the chicken on the BBQ. It’s more likely you’ll be doing this under the grill though…
  • Cover the chicken with foil and rest for 20 minutes.
  • Whilst the chicken is cooking, make the tomato dressing. For this, take a thin slice off the end of the tomatoes and then begin to grate them. Discard the skin. To the grated tomato, add the finely chopped basil leaves, salt, pepper and good drizzle of oil and finally a generous splash of Rhubarb Vinegar. Mix well.
  • When the chicken has rested, place on a large chopping board and carve.
  • Spread a small amount of the tomato dressing onto a serving plate, then place the carved chicken on top before spooning over more of the tomato dressing.
  • Serve and enjoy!