How to Make Roast Chicken with Seasoned Tomato

this recipe...

A succulent twist on the traditional Sunday roast that the kids will love – especially if served with tasty potato wedges.

ingredients

1 x 1.6kg / 3½lb British chicken  
50g / 2oz butter
6 tomatoes, skinned and seeded and chopped
2 cloves garlic, chopped
2 bunches oregano, chopped
1 tsp paprika pepper
50g / 2oz butter
2 tbsp oil
4 large potatoes 
Salt and pepper

method

rating

• Preheat the oven to 220°C / 425°F / Gas Mark 7.


• Melt half of the butter in a pan.


• Add half the garlic and tomatoes and cook until most of the moisture disappears.


• Add half the oregano and half the paprika. Stir and continue to cook until the mixture resembles the texture of tomato ketchup. Take off the heat and leave to cool in a bowl.


• Carefully free the skin from the chicken breast using your fingers.


• Mix the cold tomato with the remaining butter and then push this under the skin of the bird to season the breasts. Leave to rest for 1 hour.


• Heat the oil in a roasting tray, place the chicken in on one leg in the tin, and roast for 15 minutes.


• Turn the chicken onto the other leg and after 15 more minutes turn onto its back. Roast for a further 30 minutes or until thoroughly cooked.


• Cut the potatoes into 6 wedges. Add to a large pan of boiling water and cook for 10 minutes. Drain and dry.


• When the chicken is cooked, remove from the pan and place to one side. Add the potatoes and roast for 20 minutes until the potatoes are coloured.


• Remove the potatoes from the pan and season with the remaining garlic, oregano and paprika mixed with some salt (leave off for the children if necessary).


• Carve the chicken and serve with a selection of vegetables.