Chilli Roasted Chicken with Caramelized Vegetables
This is Sohani’s signature dish — a beautifully roasted chicken with crispy skin and tender, juicy meat. Served with caramelized vegetables, it’s a vibrant, flavor-packed twist on the classic Sunday roast.
Ingredients
- 1 organic free range chicken (approx. size 16 or ~1.6–1.8 kg)
- 3 tbsp high quality chilli oil (Bitton brand preferred)
- 2 medium carrots peeled and quartered
- 1 large Spanish onion skin on, quartered
- 3 medium Desiree potatoes quartered
- 1 large cob of corn quartered
- 1 small sweet potato quartered
- 1 whole garlic bulb cloves separated but unpeeled
- 1 sprig each of thyme, rosemary, parsley, sage leaves only
- sea salt to taste
Instructions
- Preheat the oven to 200°C (390°F).
- Cut all vegetables into similar-sized chunks for even cooking.
- Place the garlic cloves inside the cavity of the chicken. Rub 2 tablespoons of chilli oil all over the skin and season generously with sea salt.
- Heat a large deep non-stick baking tray over medium-high heat on your stovetop or barbecue. Add 1 tablespoon of chilli oil and heat until just smoking.
- Sear the chicken on all sides for about 20 minutes total, until well browned.
- Remove the chicken from the tray and add the prepared vegetables and herb leaves.
- Place the chicken breast-side up on top of the vegetables and transfer the tray to the oven.
- Roast for 35–40 minutes, or until the skin is golden and crispy and the chicken is fully cooked (internal temperature of 75°C/165°F in the thickest part, or juices run clear).
- Rest for 5–10 minutes, carve, and serve with the roasted vegetables.
Notes
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