Recipe 4 ... Spice Roasted Chicken - Donna Hay

You already know my love for Donna Hay cookbooks!  The one I have chosen to cook from today is called "A cook's guide".  It is a collection of the how-to-cook recipes from Donna Hay's signature magazine!

The cookbook is packed with easy to make, pleasant to look at recipes that Donna is famous for.  I feel that's a great book to have around as it guides you on how to cook just about anything!

I have cooked tonight the "butterfly chicken".  The ingredients are readily available in most pantries and fridges, also important there is minimal preparation and subsequent mess (I am still not walking properly so I need things to be easy in the packing up department!).

Donna's end result...

Here is Donna Hay's complete recipes:


1 teaspoon dried chilli flakes
3 cloves of garlic, crushed
1/2 teaspoon smoked paprika
1 teaspoon dried oregano leaves
1 tablespoon shredded lemon zest
1/4 cup of red wine vinegar
1/4 cup of olive oil
sea salt and cracked pepper
1 x 1.6 whole chicken, butterflied

mise un place

Pre-heat oven to 200 celsius!  Butterfly the chicken, by using a sharp knife or chicken scissors, cutting as closely along either  side of the backbone and remove it.

the chicken butterflied and with the chilli mixture ready for the oven

Place garlic, chillies, paprika, oregano lemon zest vinegar, olive oil in a bowl and mix it well until combined.  Place chicken in a baking tray lined with non-stick baking paper, pour over the chilli mixture and spread over the chicken to coat.  Roast for 45 minutes , brushing with the pan juices halfway through or until cooked through and golden brown.  Serves 4.

I have decided to make a Rocket, Pear, Parmesan salad with it!

All the ingredients for the salad! That's it!

It's a salad I always make because a. I love the peppery taste of rocket  b. the ingredients are always ready available for me  c. it complements most dishes!

So you need:

Rocket (1 pack from the supermarket not sure the weight but its perfect!)
1 pear
1/4 cup freshly peeled parmesan (I use a vegetable peeler)
1/2 tablespoon balsamic vinegar
1/2 tablespoon extra virgin olive oil

Mix and serve!  That easy!

The salad!
The Chicken was wonderfully moist,  cooked to perfection.  The juices running through it were fabulous and smelt amazing.  It would be a great marinade for any sort of meat.  I only felt that it would have been even better if the marinade was on the chicken for a few hours...

my end result!

All I can say is YUM!!!!!  Highly recommend you try it!




  1. i actually try this recipes once when i went to my husband home town ,even tried to cooking it (my mother inlaw thought me) well its really delicous and also tasty meals indeed


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