Chicken — Not Usually My First Choice, But This Changed Things
Chicken isn’t something I cook with often. I’ve always found it a bit... uninspiring, unless the quality is really there. But that all changed when I came across a small local farm here in the Overberg. Their chickens are raised with care, and you can taste the difference — rich, clean flavour and a beautiful texture that makes you want to do the bird justice. This felt like the perfect moment to return to my Middle Eastern roots.

It was one of those dark, stormy days where the kitchen becomes a sanctuary, and slow cooking just feels right. What came out of the oven was exactly the kind of chicken dish I’d want to eat: full of flavour, warm spices, soft roasted vegetables, and a punchy green sauce that pulls it all together. It takes a bit of effort, but it’s incredibly rewarding — and ideal for a small dinner gathering.

Zhoug Chicken Roulade with Roasted Sweet Potato & Peppers

Serves: 4–6
Prep Time: 40 minutes
Cook Time: 45 minutes
Oven Temp: 200°C

Ingredients

For the Chicken Roulade:

1 whole chicken, deboned (ask your butcher or follow a step-by-step guide)
2 aubergines
Salt and pepper, to taste
Olive oil, for cooking
Butcher’s string

For the Roasted Vegetables:

5 large sweet potatoes, chopped into chunks
2 long sweet red peppers, cut into large pieces
1 red onion, quartered
3 garlic cloves, smashed
A splash of white wine
Optional: sprinkle of za’atar

For the Zhoug Marinade:

2 garlic cloves
1 red or green chilli
1 handful fresh parsley
1 handful fresh basil
1 handful fresh coriander
1 handful fresh mint
80 ml olive oil
Juice and zest of 2 lemons
Salt and pepper, to taste

Method

1. Make the Zhoug:
Start with a mortar and pestle. Crush the garlic and chilli with a generous pinch of salt into a paste. Roughly chop all the herbs and work them in, little by little, until it becomes a loose, vibrant green sauce. Add lemon zest and juice, then slowly stir in the olive oil. Taste and adjust seasoning — it should be punchy, fresh, and aromatic.

2. Prepare the Aubergines:
Slice the aubergines lengthwise into thin strips. Salt them and let sit for 20 minutes to draw out excess moisture. Dab with a clean towel, then pan-fry in olive oil until golden and soft. Set aside.

3. Prep the Chicken:
Lay the deboned chicken out skin-side down. Season both the inside and skin side with salt and pepper. Let it rest while you prep everything else.

4. Roast the Vegetables:
In a large roasting tray, toss sweet potato, peppers, onion, and garlic with olive oil, salt, pepper, and za’atar (if using). Add a splash of white wine. Place a wire rack above the veg — the roulade will roast above, letting all those chicken juices drip down and infuse the veg.

5. Assemble the Roulade:
Spread a generous layer of zhoug across the inside of the chicken. Layer the cooked aubergine slices over the zhoug. Carefully roll the chicken into a tight cylinder, then tie with butcher’s string at intervals to secure.

6. Roast:
Place the roulade on the wire rack above the vegetables. Roast at 200°C for about 45 minutes, or until the skin is golden, crisp, and a thermometer inserted into the centre reads 75°C. If needed, grill for the last 5 minutes for extra crispness.

7. Rest & Serve:
Let the roulade rest for 10 minutes before slicing into thick rounds. Serve with the roasted vegetables and a generous spoonful of extra zhoug on the side.

Cook’s Note:

This dish is perfect for cooking in stages — make the zhoug and prep the veg in advance, then assemble and roast when you're ready. It's a dish that rewards patience and intention, and one that’s worth sharing around a table full of friends or family.

Deboned roasted chicken with aubergine & zhoug