Main Meals

Roast chicken, tomatoes and basil

15 minutes
1 hour
Wine/Spirit Pairing
De Morgenzon Chenin Blanc 2012

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  • 1 free-range whole chicken
  • Sea salt and freshly ground black pepper, to taste
  • Olive oil, to moisten
  • 8–10 ripe red tomatoes (about 1 kg)
  • 8 basil leaves
  • 3–4 garlic cloves, smashed
  • Angel hair pasta, cooked al dente, for serving

Preheat the oven to 220°C.

Season the chicken and moisten with oil. Halve the tomatoes and arrange, cut-side up, in an oiled roasting pan. Season and moisten with oil.

Tuck in the basil leaves and garlic. Place the chicken, breast-side down, on top of the tomatoes and roast for 40 minutes. Turn and roast for a further 20 minutes until golden brown. Allow to rest for 5–10 minutes before serving. Serve with the pasta.

Browse more roast chicken recipes here.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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