Roast Chicken with Sundried Tomatoes
Roast Chicken with Sundried Tomatoes



  • 50g sundried tomatoes in oil
  • 1 chopped garlic clove
  • 40g dried breadcrumbs
  • 2 tbsp grated parmesan
  • 75g butter, softened
  • 2 chicken crowns (whole chicken without the legs)
  • 50ml olive oil
  • Salt and pepper
  • Preheat the oven to 200C. Blend the tomatoes and garlic in a food processor to form a paste, then mix in the breadcrumbs, butter, and parmesan. Stir to combine, then put in a piping bag. Using your fingers, lift the chicken skin away from the breast gently from the neck end to make a pocket. Pipe your tomato butter under the skin and over the breasts, spreading gently with your fingers.
  • Brush the chicken lightly with oil, season with salt and pepper, and roast in the oven for 20-25 minutes or until cooked through. Serve with stewed beans and chorizo. Yum!
45 mins
4 serving

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