Made from


  • 1 griller chicken
  • 200g cherry tomatoes
  • 1 aubergine, sliced
  • 300g courgettes, chopped
  • 140g baby leeks
  • 3 red chillies
  • 170g peas
  • 140g red chicory, quartered
  • 30g rosemary
  • 100g butter
  • 2-3 garlic cloves
  • 150ml chicken stock
  • Salt and pepper to season
  • 1 lemon to finish

Roast chicken griller with garlic and rosemary butter and roast and braised summer vegetables


Heat the oven to 220c

Fill the bottom of a baking tray with all the vegetables, season well and pour in the chicken stock.

Poke holes in the chicken and stuff in some rosemary sprigs and slivers of garlic. Season well and rub some butter into the skin and pour over a good drizzle of olive oil.

Put the chicken on top of the vegetables and roast for 20 minutes to give it a lovely, crisp golden skin, then turn the heat down to 180 and roast for a further 55-60 minutes, or until the juices run clear.

Leave to rest for 10-15 minutes then serve with charred lemon wedges, the pan juices and some of the vegetables.

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