Jammy roast chicken

Jammy roast chicken

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  • 2 to 4
  • Easy
  • 10 minutes
  • 1½ hours
  • Tokara Cabernet Sauvignon 2017


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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