Marinated Roast Chicken

Preparation info
    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

You can marinate and roast a whole chicken this way, or cook four leg and thigh joints. The marinade has affinities with a tandoori yogurt mixture and gives a similarly moist result. Serve with boiled new potatoes tossed in extra-virgin olive oil and chopped coriander leaves.


  • 1 free-range chicken, weighing about 1.35 kg/3 lb, or 4 leg and thigh joints



Prepare the marinade: peel and chop the garlic. Juice the lemons. Destalk and chop the parsley. Put with all the other marinade ingredients in a food processor and whizz to a paste. Spoon over the chicken. If cooking a whole bird, working from the neck end, carefully pull the skin up and away from the breast and spoon some of the marinade between it and the breast.