In Recipes

A perfect main dish for a big festive feast, this recipe has it all, chicken, garlic and lots of flavour!

Serves 6


1 Butterflied chicken

2 Tablespoons salted butter

2 Tablespoons olive oil

2 Tablespoons Peri-Peri spice mix

2 Heads of garlic

6 Medium whole tomatoes

3 – 4 Vines of tomatoes

6 Sprigs of thyme

2 Lemons

Salt and pepper


Preheat the oven to 200°C. Slice the whole tomatoes, lemons and garlic in half lengthways and place onto a large roasting tray lined with baking paper. Add the vine tomatoes, thyme and season with salt and pepper.

Place the chicken on top of the tomatoes, garlic, thyme and lemons. Drizzle and rub with olive oil. Sprinkle the peri-peri spice mix all over the skin and rub it in. Season the chicken with salt and pepper. Break off small amounts of the butter and dot around the chicken for succulence, extra flavour and colour.

Place in the oven for 35 – 40 minutes until cooked and golden. Serve with a light summer tomato dressing or simply enjoy with the roasting juices from the cooked tomatoes.

Peri-Peri Spice Mix


2 Teaspoons hot paprika powder

2 Teaspoons chilli flakes

¼ Teaspoon cayenne pepper

1 Teaspoon garlic powder

1 Teaspoon ginger powder

2 Teaspoons dried oregano

1/4 Teaspoon cardamom powder


Mix all the ingredients together and use with chicken.

Summer Tomato Dressing


2 Whole tomatoes

½ Lemon, juiced

2 Teaspoons sherry vinegar

1 Garlic clove, grated

¼ Cup extra-virgin olive oil

Salt and pepper


Grate the tomatoes on a box grater catching all the juice. Discard the remaining tomato skin. Add the lemon juice, sherry vinegar and grated garlic to the grated tomato and mix. Whisk in the olive oil. Season to taste and serve with the chicken.

Recipe created by Claire Winstanley of Good Looking and cooking/

“Good Looking and Cooking is about having fun and being silly, simple and free to create dishes that are not only really, really ridiculously good looking but truly delicious.”

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