Wild rosehip spiced roast chicken

Posted by petra08 on July 31, 2019 · 8 Comments 

One of the best things about having a market stall is that I am there early in the morning and can cherry pick goods from other stall holders. I usually buy a bag of vegetables, a lot of it is local so it is always seasonal products. This week I saw gooseberries for the first time this year and there are still some local asparagus around.

My stall is almost opposite the butcher and his chicken is the best chicken I have ever bought. It is reared locally, it is free range and delicious. Roast chicken is a Sunday lunch favorite in our house and this week was no different.

Sundays have their own pace, they usually start with a lazy brunch and then a walk on the beach. I love the beach in any weather but hot summer days are always special.

Libby loves to chase dried seaweed and beach bugs, sneaking around, digging in the sand and checking out the odd passer by. There was a blue sky when we settled down and then the clouds rolled in. It was still warm so we enjoyed the day off.

The beach is filled with amazing plants, there are different kinds of orchids and this is one of my favorites.

The wild crow garlic is going to seed and it is looking beautiful. The seeds are edible and can be dried and used as a spice.

The seeds are not quite ready yet and I had a chicken to cook. I walked past some wild rosehip bushes in bloom, they were so fragrant and I picked some.

I dried the rosehip petals and decided to use them to make a wild rosehip spice mix.

The base is coconut and then various aromatic spices.

I tried the spice mix sprinkled on avocado on toast, on a fried egg, on hummus and I mixed some with oil and used it as a marinade for chicken.

Wild rosehip spiced roast chicken

preparation time 10 minutes

cooking time 1 1/2 hour

oven 175C or 350F

serves 4

Ingredients

• 1 whole chicken
• wild rosehip spice mix, or your favorite spice mix, about 2 tbsp
• enough cooking oil, I used rapeseed oil, to make the spice mix easy to rub on to the chicken
• a sprinkle of sea salt

Mix the oil and the wild rosehip spice mix. Brush the inside of the chicken with the spice mix and rub the rest on the outside of the chicken.

Place the chicken on an oven tray and roast for 1 1/2 hour until golden.

I served the chicken with hummus and a salad made with watermelon and feta cheese

The wild rosehip spice worked a treat with the chicken and I will make this again!

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Filed under Allotment/Veg, Bulgur Wheat, Chicken, Fruit, Grain, Main course, Meat, Recipe, Tomatoes, Watermelon · Tagged with harissa roasted chicken, Roast chicken, wild rosehip