• 2 Sadia Whole Chickens
  • 2 Lemons, halved
  • 2 cloves Garlic, crushed
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • ¼ teaspoon Cinnamon
  • 2 tablespoons Lemon juice
  • 1 Sea salt and freshly ground black pepper
  • 2 tablespoons Olive oil
  • ¼ cup Water
  • 2 tablespoons Runny honey
  • 1 bunch each Black and red seedless grapes, divided
  • 1 tablespoon Balsamic vinegar



Preheat oven to 190°C. Wash the Sadia Whole Chickens thoroughly, inside and out, in salted water and dry with a paper kitchen towel.


In a bowl, mix together the crushed garlic, cumin, coriander, cinnamon, lemon juice, sea salt and pepper and olive oil.


Place the 2 halved lemons into each cavity. Tie the legs together with a kitchen string and fold under the wing tips. Place the chickens in a large roasting dish and cover with the spice and oil mixture. Pour the water into the bottom of the roasting pan and cover loosely with baking paper.


Bake for 1 hour and then remove from the oven and add the grapes. Drizzle the chicken with honey and the grapes with balsamic vinegar. Return to the oven for 20-30 minutes or until the juices run clear when a skewer is inserted into the thickest part of the thigh.


Transfer the chickens and grapes onto a serving platter. Skim the fat off the pan juices and boil to reduce and thicken.


Serve the chicken with the juices on the side.

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