Whip up one of our most popular dinners – roast chook! Radio and television host Leah Panapa loves this roast chicken recipe. So do we!


For the Roast Chicken:

1 kg of chicken pieces (chicken legs & thighs)

1 Tbsp smoked paprika

1 Tbsp garlic powder or granulated garlic

1 Tbsp mixed Italian herbs

Olive oil

1 ½ cups Selaks Reserve Pinot Gris

For the cops cous:

2 cups couscous

2 ½ cups chicken stock, heated

2 large kumara, peeled and cut into bite-sized cubes

250 grams feta

1 bag of baby spinach

Salt and freshly cracked black pepper

How to make Leah’s Roast Chicken and Kumara Cous-Cous Salad:

  1. Pre heat oven to 190 degrees Celsius.
  2. Place the chicken pieces in a large bowl, add the herbs and spices and a dash of good quality olive oil, then mix well so all the pieces are covered.
  3. Place seasoned chicken in a roasting pan and pour the Pinot Gris over the top.
  4. Place the chicken in the pre-heated oven and roast for 30 minutes, then turn the pieces over and roast for an additional 30 minutes, or until golden brown.
  5. Place kumara in a bowl, season with salt and pepper and lightly drizzle with good quality olive oil. Place in a roasting dish and put into the oven at the same time as you turn the chicken, the kumara should be ready by the time the chicken is cooked.
  6. Place the couscous in a bowl, add the hot chicken stock and a pinch of salt, then cover with a plate or plastic wrap and sit for five to ten minutes. Uncover and fluff with a fork. This can be made five minutes before the chicken is finished cooking.
  7. To serve, combine the couscous with the kumara, feta and a big handful of spinach leaves.
  8.  Transfer the couscous to a large platter or serving dish and place the chicken on top.
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