Farmhouse chicken

Ingredients 10
Servings 1


Serving Change
  • 1
    large chicken (or use chicken portions)
  • 5
    large sage leaves
  • 5
    fresh rosemary
  • 5
    dried marjoram
  • 50
  • 5
  • pinch freshly ground black pepper
  • 15
    olive oil
  • 8
    slices Parma ham or bacon
  • heavyweight foil


Cut the chicken into 8 portions if using a whole chicken. Finely chop the herbs and place in a bowl. Melt the butter and add to the herbs with salt and pepper. Lay a sheet of aluminium foil on the work surface and brush the shiny side with oil. Use a pastry brush to coat each piece of chicken with herbed butter. Wrap each piece of chicken in a slice of ham or bacon. Place the pieces on the foil, fitting the chicken back together again to resemble a whole bird. Wrap securely in the foil to secure the shape. Place in a casserole dish and cover. Place the casserole dish in a cold oven and turn oven to 230 ºC. Bake for 1 hour 45 minutes without opening the casserole dish. Remove from the oven and leave to stand for 5 minutes before removing the lid. Using a pair of scissors, cut from the centre of the foil outwards in all four directions, making a cross. Cut each foil quarter in half. Fold back each of the foil pieces from the centre to the side of the casserole making a flower shape. Return to the oven and brown for 10 minutes. Serve immediately with olive focaccia (or other Italian bread) and steamed baby vegetables with vinaigrette dressing. Serves 4.

Read more on: poultry  |  bake

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