Farm Roast Chicken

Keep an eye out, Cape Winelands, there’s some serious fine-dining competition in the upper half of the countryside. And leading the challenge in the North West area of Hartbeespoort is Leon Nel of Silver Orange. Try his Farm Roast Chicken.

IMG_2591Serves 4

  • 1 free-range chicken
  • 2 tbsp paprika
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 4 cloves crushed garlic
  • olive oil
  • 100ml orange juice
  • 3 bay leaves crushed
  • 3 sprigs rosemary
  • Maldon salt
  • 1 orange cut in half
  • 1 lemon cut in half


  1. Mix all the spices together with a little olive oil and orange juice. Massage this into the chicken, place crushed bay leaves and rosemary inside the chicken. Drizzle with olive oil and season with salt, place lemon and orange halves around the chicken and cover with foil. Place in roasting pan, cover with foil and roast at 180°C for about an hour, turning the chicken over once.
  2. Remove foil and roast for another 15 minutes at 200°C until golden brown.
  3. Serve with honey-roasted butternut and caramelised onion.

Chef’s Tip: Allow 1 hour at 180°C for each kg of poultry.

Wine suggestion: Anthonij Rupert Terra del Capo Sangiovese

Send this to a friend