Aromatic Summer Chicken

Serves 6



1 Lemon
60 ml Huletts Castor Sugar
1 Whole Chicken
Fresh Coriander OR Mint
5 ml Black Peppercorns
7 ml Coriander Seeds
30 ml Olive Oil
5 ml Coarse Salt



  1. Slice the lemon thinly. Place in a saucepan with 150 ml water and the sugar. Bring to the boil and then leave to simmer for 10 minutes. Remove from the heat and allow to cool.
  2. To prepare the chicken, work your fingers between the skin and the flesh of the chicken. Loosen it over the breast and legs. Strain the lemon slices and place them between the skin and the flesh, along with a few pieces of fresh coriander or mint.
  3. Grind the peppercorns, coriander seeds, olive oil and salt together. Brush over the chicken. Roast for 1–1 ½ hours at 180°C or until the juices run clear.

Wine Tip: This stylish chicken dish would be well-complemented by a chilled, flavourful, young Sauvignon Blanc. The wine will add aromas of green pepper, capsicum and passion fruit, and will refresh the palate with its crispness and lively acidity.