Roast chicken in herbs and verjuice

Recipe from: 4 November 2013
recipes chicken roast festive

Ingredients 7
Servings 1
Minutes 00:15


Serving Change
  • 1
    large PnP country-reared chicken - free-range
  • 1
  • 125
    chicken stock
  • 125
    fresh herbs mixed, like rosemary, sage and parsley, finely chopped
  • 4
    cloves granulated garlic - crushed
  • 2
    dijon mustard
  • 1
    pinch salt and ground pepper


Preheat oven to 200ºC.

Place chicken in a deep roasting pan. Make sure it isn’t too big or all the liquid will evaporate.

Mix together verjuice, chicken stock, herbs, garlic and mustard, and season with salt and pepper.

Pour mixture over chicken and into the cavity.

Roast chicken uncovered for about 11/2 hours until cooked through.

Cook's tips:

Verjuice is the juice of unfermented green grapes. Find it in store on the shelves with the vinegar.

If you can find shallots or baby onions, peel away the tough outer skin and toss them into the roasting pan with the chicken.

Use white wine sweetened with a teaspoon or two of sugar in place of the verjuice.

Buy all the ingredients now from Pick n Pay.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


Read more on: chicken  |  recipes


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