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Roast chicken with chilli and basil

From Ottolenghi:

Choose a good quality free-range chicken and keep it in the marinade for as long as you can.

Serves 2-4


  • 1 tbsp sunflower oil
  • 2 tbsp sesame oil
  • 1 tbsp Dijon mustard
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • tsp dried chilli flakes
  • 3 spring onions
  • 2 chicken legs
  • 2 chicken breasts
  • 2-4 mild red chillies
  • 8 basil leaves for garnish
  • Sea salt and freshly ground black pepper


In a bowl, whisk the oils, mustard, soy sauce, vinegar and chilli flakes. Season with a little bit of salt and some pepper.

Roughly chop the spring onion and add it to the sauce with the chicken and the whole chillies. With your hands, rub the chicken well with the marinade and keep refrigerated for 4 hours or overnight.
Preheat the oven to 200°C.
Place the chicken in a roasted tray and place in the oven for 35-40 minutes or until cooked through. Arrange the chicken on a serving plate, place the chillies on top and pour the juices on, (having skimmed off as much fat as possible). Garnish with basil.