I need to find more recipes that call for marjoram. I have dried at home and up here it’s hard to find fresh. I would grow it but I never come across it in recipes and it is tasty stuff! Anyways I had another chicken in my freezer and lots of fresh tomatoes so I decided to make this (which I had put on pinterest years ago). It was very tasty and simple to make.
- 1 whole chicken
- 5 small vine-ripened tomatoes
- 1 onion, cut into wedges
- 1 lemon, coarsely chopped
- 8 marjoram sprigs, plus extra leaves to serve
- 1/2 cup dry white wine
- ½ cup chicken stock
- 1 head garlic, halved horizontally
- 2 tablespoons olive oil
- 3 1/2 tbsp butter, coarsely chopped
- ¼ small red onion, finely chopped
- 1 small garlic clove, bruised
- 1 vine-ripened tomato, finely chopped
- Finely grated zest of 1 lemon (reserve lemon for stuffing chicken)
- 1 tablespoon finely chopped marjoram
- salt and pepper to taste
Make the tomato butter: Melt roughly 1/2 tbso butter in a saucepan over medium heat, add onion and garlic, sauté until tender (about 2-3 minutes). Add in the tomato and stir occasionally until thick and reduced (about 8-10 minutes), then set aside to cool. Transfer to a food processor, add lemon rind, marjoram and remaining butter, process until smooth and combined, then set aside.
Prepare the chicken: Preheat oven to 400. Rinse chicken inside and out under running cold water and pat dry with absorbent paper. Slide your fingers carefully between skin and breast of chicken to separate, then loosen as much of the skin around the legs as possible without piercing the skin. Spoon two-thirds of the tomato butter between skin and flesh and massage to evenly distribute. Spread remaining tomato butter over chicken breast and thighs and set aside.
Roast the chicken: Coarsely chop one tomato, then stuff into the chicken cavity along with onion, lemon and marjoram sprigs. Tie the legs together neatly with kitchen twine and place chicken in the roasting pan, breast side down (I placed a couple of halved tomatoes under the chicken to avoid its skin sticking to the pan). Halve the remaining tomatoes, add to roasting pan along with wine, stock and garlic. Season to taste. Drizzle chicken with olive oil and roast, basting chicken with pan juices occasionally, until skin is crisp and golden and chicken is cooked through (about 50 minutes-1 hour). Remove from oven to rest for about half the cooking time.
Serve at room temperature with pan juices, tomatoes and garlic, scattered with marjoram leaves.