Breath in. Can you smell the aroma?  Yup – you guessed it.  That’s our fantastically flavourful Fensham’s Roast Chicken in the oven.  What’s that? You wanna give it a go? Well, you’ve come to the right place.  Follow this easy-to-do recipe and look forward to the next the family Sunday Roast comes around to your house. 

You’ll need:     

  • 1 bunch of carrots
  • 1 bunch of leeks (washed, cut into finger lengths)
  • 1 can (400ml) of coconut milk
  • 1 Fensham’s home-grown, pasture raised whole chicken (available on our online store here)
  • 500ml tomato sauce (…no, not Allgold – fresh tomato sauce.  We prefer the Pesto Princess’ particularly delicious new Fresh Tomato Sauce)
  • 2 Tbsp Chakalaka spice
  • Dash of Extra Virgin Olive Oil
  • A pinch of salt

[Serves 4]

How to:

As is the case with most bakes, let’s start off by preheating the oven to 160C.  After giving the veg a quick wash, dice the carrots and cut the leeks into finger lengths (don’t cut your fingers – just the leeks). 

Place the veg at the bottom of a big ovenproof pot with a lid.  Mix the Chakalaka spice into a small glug of extra virgin olive oil until the two come together to form a paste.  After carefully separating the skin from the breast of a Fensham’s whole chicken, making sure not to break it, spoon your ready-made paste in under the skin and over the chicken.

Brown both sides of the chicken in olive oil using a large pan before placing the chicken into the ovenproof pot.  Say a quick goodbye to this deliciousness to-be as you place the lid on the pot.   Oven bake your creation for 2 hours.  Remove and allow to rest for 10 minutes. 

What about the gravy, you ask? We’ve already got you covered.  Remove the chicken and most of the veg and let the left-over sauce simmer on stove until it reduces to a gravy.  Viola!

Serve with everything, enjoy with everyone (or just yourself) and look forward to the next time you’re put in charge of conquering the family roast.  We know the fam are going to love you for it, but they’ll probably love the Fensham’s chicken just a little bit more 😉

𝗪𝗛𝗔𝗧 𝗪𝗘 𝗨𝗦𝗘𝗗:
Fresh organic veggies – Neighbourhoodfarm
Unrefined Desert Salt – Oryx Desert Salt
Extra Virgin Olive Oil – Rio Largo Olive Oil
Fresh Tomato Sauce – Pesto Princess
Chakalaka spice- Usisi Brands

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