The great Sunday roast recipe collection

Lamb recipes

Pork shoulder with butter bean salad

35 minutes

Lamb recipes

Whole roast cabbage with Tuscan flavours

40 minutes

Pork recipes

Crispy pork belly with pepper sauce

2 hours

Roast recipes

Roast sirloin with potato bake

2½ hours

Chicken recipes

Apricot harissa roast chicken

1 hour 15 minutes

Apricot harissa roast chicken

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour 15 minutes

Ingredients

1 free-range chicken
4 T olive oil
1 x 140 g Woolworths apricot harissa, jar
salt, to taste
6 shallots, halved (or 3 onions, quartered)
1 x 400 ml coconut cream, can
¾ cup chicken stock

Method

1. Preheat the oven to 180°C. Rub the oil and harissa all over the chicken and season with salt. Place the chicken in a baking dish. Pour in the coconut milk and stock, then cover with foil and roast for 1 hour. Remove the foil and roast for a further 15 minutes.

2. Remove from the oven and rest for 15 minutes before serving.

Cook’s note: Cook the chicken, coconut cream and stock in a roasting bag to reduce the cooking time

Find more roast chicken recipes here.

Photograph: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom

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Pork shoulder with butter bean salad

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Pulled pork adobo

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Whole roasted pumpkin

Curried leg of lamb

Whole roast cabbage with Tuscan flavours

Crispy pork belly with pepper sauce

Roast sirloin with potato bake

Apricot harissa roast chicken

Apricot harissa roast chicken

Ingredients

Method