Ingredients

Method

• 2 T butter, softened
• 1 T olive oil
• 15 g fresh parsley, finely chopped
• 15 g fresh thyme leaves
• 1 lemon, zested
• 1 whole free-range whole chicken
For the green ratatouille:
• 4 T olive oil
• 1 onion, diced
• 350 g baby marrows, quartered
• 1 green pepper, cubed
• 3 celery sticks, sliced into 3 cm pieces
• 15 g fresh parsley, finely chopped
• 15 g fresh thyme leaves
• 200 g Woolworths South African feta cheese with black pepper, cubed

Method

Ingredients

1. Mix the butter, oil, herbs and lemon zest. Rub the chicken with the butter-and-oil mixture and place a few sprigs of herbs and half the lemon in the cavity. Roast for 1 hour at 180ºC or until golden brown and cooked through.

2. To make the ratatouille, heat the olive oil in a pan over medium heat. Add the onion and baby marrow and cook until the onion is translucent and the marrow has browned slightly. Add the green pepper and celery and cook for a further 10 minutes, stirring often to brown evenly. Add the parsley, thyme and feta. Toss together and serve with the portioned chicken.

Cost per serving at time of publication: R43.65

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