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Herby roast chicken

Serves   6
Prep time: 20 mins
Cooking time: 50-60 mins

Butterflies in my tummy. When a chicken is flattened, it takes on more flavour and cooks up crispy and delicious.

  • Roast
  • Chicken
  • Dinner



  • 75 grams butter, softened
  • 2 teaspoons dried oregano
  • 1 teaspoon dried marjoram
  • 1 teaspoon minced garlic
  • Grated rind half a lemon
  • ¼ teaspoon ground cinnamon, optional
  • 1 bay leaf
  • 4 orange-fleshed kumara, peeled and halved lengthwise
  • 2 red onions, peeled and quartered
  • ½ cup coarsely chopped olives
  • 2 tablespoons fresh oregano leaves or chopped fresh parsley
  • Grated rind ½ lemon
  • Juice one lemon
  • 2 tablespoons olive oil
  1. Mix together the butter, oregano, marjoram, garlic, lemon and cinnamon.
  2. Using a pair of kitchen scissors or shears, cut down either side of the chicken's back bone. If you don't have shears, use a heavy cook's knife as it will cut through any bones with ease. Turn the chicken breast side up on a chopping board and press down on the bird to flatten.
  3. Using your fingers (which are gentler than a knife), carefully lift the skin away from the breast and thigh area. Spread half the butter between skin and meat and spread the remaining half on top of the chicken
  4. Place the bay leaf into a large roasting dish or an ovenproof frying pan. Sit the chicken on top and arrange the kumara and onions around it. Roast at 190°C for 50-60 minutes. Serve on a platter pouring any juices from the pan over the chicken before scattering over the Olive & Herb Topping.