The Whole Roast Chicken Taking Me Back…
I’ve been back from Malta for 2 weeks now and I’m still talking about it. When I initially booked the ticket, I was looking for an escape from my birthday. A year older, away from family, and I just wasn’t sure how I was feeling about things. As I continued to try and get away for my birthday {America wasn’t an option}, I wanted to go for a swim somewhere. So I started to look at destinations near the sea or ocean. Malta kept signaling to me. I was seeing ads in the tube, on my phone, in Instagram and even came across a few bloggers traveling through the area. I wasn’t even sure where Malta was and soon instead of the sea, I was looking at places that I knew little to nothing about. The flight to Malta was then booked.
I didn’t care about dipping my toes in the sea or ocean anymore and was more fascinated to learn about Malta’s history and the easiest way to do that was to really to try the local cuisine. We made dinner plans for the first night, but then asked locals around for suggestions the second night. And on the first night, we were served a rabbit in a creamy-herby-white wine sauce that had use eating with my fingers! You can read all about my weekend in Valletta, which includes what you must eat and where to eat. This whole roast chicken was inspired off of the trip.
We sat there the first evening having this exact meal in rabbit form and fell in love completely. So much so, that I sat there breaking down each ingredient and texture. The next day, we ran around town looking for ingredients and packed them away {even paid extra to check in luggage, because liquids}. At the airport, I was utilizing the free wifi to search for how pot roasts were done and how to get the tender meats and the list went on and on. I loved that the sauce was buttery, salty, herby and citrusy and I wanted to get the flavor and texture just right.
In the end, I think we created something that will become a staple in my home for a Sunday whole roast chicken, comfort meal, or just to reminisce of the time in Malta…
A whole roast chicken recipe perfect for a Sunday roast, comfort meal or just to transport you to the Mediterranean. A very tender chicken dish with a sauce that is herby-citrusy-comforting and velvety to touch!
Serves 4-6
Maltese Style Whole Roast Chicken with White Wine Sauce
ingredients
- 1 large white onion, chopped
- 3-4 garlic cloves, chopped
- 3 tbs dried italian seasoning
- 2 tbs capers
- 2-3 pieces sundried tomatoes in oil
- 1 1.6kg whole chicken
- 6oz dry white wine
- 1 tbs all-purpose flour
- 15 oz chicken stock
- salt and pepper to taste
method
Preheat the oven to 220C. Place the chicken on a roasting tray and roast for 30 minutes, until the skin is golden brown.
In a large dutch oven, bring a generous amount of olive oil to heat. Add the onions and garlic and season with salt and pepper. Stir for a minute and add the dried Italian seasoning. Stir until fragrant, 5-7 minutes. Bring the heat to medium-low, sprinkle in the all purpose flour while stirring and make sure everything is combined. Once combined, increase the heat to medium-high to high heat and add in the white wine. Stir to combine all the ingredients and bring the temperature down to medium and let it reduce by half, until the alcohol is cooked off. Add the chicken stock and continue to simmer for about 5 minutes.
Transfer the chicken and its juices into the pot, spoon with the white wine sauce, add capers and sundried tomatoes, turn the heat of the oven down to 180C, cover and cook for about an hour.
Carve the chicken and serve with a bit of the sauce after a little stir. Serve alongside potatoes or seasonal vegetables.
I’d love for you to share any tips for making a whole roast chicken! I personally don’t have any except to take some time and cook it on a medium to low heat. I’m open to suggestions though!
