Slow roast coriander and black pepper chicken

Roasted chicken served with a delicious mixture of peppers and onions on grilled sourdough. The combination of spices and the long roasting time results in a tender, aromatic chicken with a rich vegetable accompaniment.

By Matt Tebbutt
From Saturday Kitchen

Ingredients

• Medium whole chicken: 1
• Coriander seeds: 1 tbsp
• Ground nutmeg: pinch
• Ground allspice: pinch
• Black peppercorns: ½ tbsp
• Fresh thyme, leaves chopped: bunch
• Soft butter: 50g/1¾oz
• Olive oil: 2 tbsp
• Whole garlic bulbs, cut through the middle horizontally: 2
• Bay leaf: 2
• Red peppers, cut in half and deseeded: 4
• Red onions, sliced: 3
• Crème fraîche: 2–3 tbsp
• Chopped fresh parsley: 1 tbsp
• Salt and freshly ground black pepper: to taste
• Large slices of grilled sourdough bread (to serve): as needed

Method

Step 1: Prepare the Chicken

1. Preheat the oven to 180°C (160°C Fan/Gas 4).
2. Mix ground coriander, nutmeg, allspice, black peppercorns, and chopped thyme.
3. Season the chicken with this spice mixture.
4. Rub the chicken all over with butter and olive oil.
5. Stuff the cavity with garlic cloves and bay leaves.

Step 2: Prepare the Roasting Tin

1. Scatter sliced red peppers and red onions in a flameproof roasting tin.
2. Season the vegetables with salt and pepper.
3. Place the seasoned chicken on top of the vegetables.
4. Add 150ml (5fl oz) of water to the tin.

Step 3: Roast the Chicken

1. Roast in the preheated oven for 2 hours and 30 minutes.

Step 4: Rest the Chicken

1. Once cooked, cover the chicken with kitchen foil.
2. Let it rest on top of the vegetables for about 30 minutes to collect the juices.

Step 5: Prepare the Vegetable Mixture

1. Remove the chicken to a plate.
2. Add crème fraîche to the vegetables in the roasting tin.
3. Place the tin over heat and mix well with the buttery juices.
4. Heat for about 2 minutes until warm and fully incorporated.

Step 6: Serve

1. Use two forks to tear the chicken into pieces.
2. Grill slices of sourdough bread.
3. Spoon the pepper and onion mixture onto the grilled sourdough.
4. Top with torn chicken pieces.
5. Sprinkle chopped fresh parsley over the top.

Related recipes

Roast spatchcock chicken with a burrata and slow roasted tomato salad Slow Roast Lamb Everyday roast chicken Slow roast belly of lamb