Mediterranean Chicken with Olives & Eggplant

Whole chicken with olives & eggplant


1 large chicken

mix 1 heaped tbsp tomato paste with 2 tbsp harissa paste and 2 tbsp brown sugar. Rub all over the chicken.

Place a lemon cut in half in the cavity.

In a large roasting pan put 2 onions cut into quarters, 1 eggplant cut into cubes, 500grms cherry tomatoes, 6 whole cloves of garlic skin on, and a cup of split green olives.

Put the chicken on top.

Several ways you can cook this:

180 fan oven depending on the size of the chicken 1.15-1.30hrs test with a skewer.

Or 180 combi-steam

You can use a roast probe if you want an internal temp of 73 degrees.

Herb Sauce:

  • Handful, continental parsley
  • Handful coriander
  • 1 crushed clove garlic
  • 1 tsps red wine vinegar
  • 1 lemon zested
  • Olive oil to moisten.

Recipe by Wendy Morris from Asko

Photo from Asko Australia

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