Ingredients

The following ingredients have 4 Servings
  • 1 fresh chicken (approx. 1.5 kg)
  • 1 sprig thyme
  • 1 sprig rosemary
  • 3 Tbsps Oil
  • 1 clove garlic cloves (crushed)
  • 8 small Chicory (trimmed)
  • 2.667 cups Brussels sprouts (trimmed)
  • 0.5 cup dry white wine
  • salt
  • freshly ground peppers

Instruction

  • Preheat the oven to 200°C (180° fan) 400 F, gas 6.
  • Rinse the chicken and pat dry. Season inside and out with salt and pepper.
  • Strip the thyme leaves and rosemary from the stems. Put half the herbs inside the chicken cavity.
  • Heat the oil in a roasting pan. Sear the chicken on all sides in the butter until golden-brown. Add the garlic to the pan.
  • Place the brussels sprouts around the chicken. Pour over half of the wine.
  • Roast in the preheated oven for 40-50 minutes, basting occasionally with the pan juices.
  • Add the chicory and the rest of the wine. Sprinkle with the reserved herbs. Roast uncovered for another 20 - 30 minutes until the chicken is cooked and the vegetables tender. Season to taste and serve.