• 1 Sadia Whole Chicken, thawed
  • 1 Lemon
  • 1 large Red pepper, cut into chunks
  • 3 zucchini, cut into chunks
  • 2 tablespoons Olive oil
  • 1 tablespoon Grape vinegar
  • 3 Garlic cloves, crushed
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Ground cumin
  • 1 Sea salt and freshly ground black pepper
  • 3 tablespoons Olive oil
  • 1 tablespoon Grape vinegar
  • 1 Garlic clove, crushed
  • ¼ teaspoon Chilli flakes
  • ¼ teaspoon Ground cumin
  • 3 tablespoons Chopped black olives
  • 2 Spring onions, thinly sliced
  • 2 tablespoons Parsley, chopped



Preheat oven to 200°C and line a roasting dish with tin foil. Place the Sadia Whole Chicken on a board and using kitchen scissors, cut down either side of the backbone and discard. Snip the wishbone so the chicken can be placed flat on the board. Make 2 slashes in the drumsticks and thighs to ensure the chicken cooks evenly.


Combine the remaining spice rub ingredients and rub evenly over the chicken, place the chicken skin side up in the roasting dish. Strip lengths of rind off the lemon and reserve for the dressing. Cut the lemon into slices and tuck around the chicken. Place in the oven for 45 minutes to cook and then remove and add the red pepper and zucchini to the roasting dish. Cook for a further 30-40 minutes until cooked. Remove from oven and let it rest for 10 minutes.


While the chicken is in the oven, prepare the dressing. Whisk the oil, vinegar, garlic, chilli and cumin. Add the lemon strips, along with the olives, spring onion and parsley. Pour the dressing over the chicken to serve.

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