A vibrant, comforting dish that showcases the best of our seasonal produce.
Warm up your table this November with our vibrant, comforting dish that celebrates the best of the seasonal produce. Juicy free-range chicken meets the rich delicious flavours of slow-roasted vegetables for a simple yet elegant meal perfect for cosy evenings.
Ingredients:
1 x Sutton Hoo chicken
4 x Mereworth aubergines, roughly chopped
4 x Mereworth tomatoes, roughly chopped
8 x Mereworth padron peppers, roughly chopped
1 x bunch Mereworth sage
1 x bunch Mereworth parsley, finely chopped
Olive oil
Salt and pepper
Method:
- 1. Preheat oven to 200°C
- 2. Start by removing the wings and legs from the chicken. Then remove the wishbone
- 3. Coat the chicken in oil and season with salt and pepper
- 4. Sear off the chicken crown, legs, and wings in a pan. Leave to the side
- 5. In the same pan, add olive oil and add the aubergines. Colour well, then place in a baking tray. Tear the sage leaves and add to the aubergine
- 6. Place the chicken on top of the aubergine and place in the oven for 40 minutes
- 7. In a pan, roast off the chopped tomatoes and colour well. Set aside
- 8. Repeat with the peppers and set aside with the tomatoes
- 9. Remove the chicken from the oven and set aside to rest
- 10 Add the tomatoes and peppers to the aubergine and cook for a further 10 minutes.Remove from the oven and add the parsley and check for seasoning
- 11. To serve place the vegetables on a large serving place, then carve the chicken and lay on top. Pour the juices from the roasting pan over as the sauce