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Clover Roast chicken with 7 colours

Roast chicken with 7 colours

Roast chicken with 7 colours

Recipe by: Monicia Horne

For the roast chicken
To make the compound spread
200g Clover Classic fat spread
Zest and 2 tbsp juice of 1 lemon
Fresh thyme, parsley and rosemary, chopped
2 cloves garlic, crushed
Salt and pepper for seasoning

1 whole chicken

Preheat the oven to 160°C.

Mix together all the ingredients for the compound spread and season well with salt and pepper.
Using your fingers, make a pocket between the skin and the flesh of the breast.
Insert some of the compounds spread under the skin and spread evenly over the flesh of the breast.
Spread the rest all over the outer skin of the chicken and place the chicken into a roasting tray on a bed of quartered onions, 2 bay leaves, the juiced lemon halves and a few whole garlic cloves with skin on.
Allow the chicken to roast for approximately 40-50 minutes until the juices run clear, at the thickest part (between thigh and breast)
Whilst the chicken is roasting, prepare the side dishes

For the roast potatoes
3 potatoes, peeled and cut into halves or wedges
4tblsp Clover Classic fat spread
Salt and pepper

Boil the potatoes until almost soft. Drain the water and allow to steam for 2 minutes. Meanwhile, melt the Clover Classic fat spread and pour onto a baking tray. Shake the pot of with the steamed potatoes to break the outer surface, to give the potatoes a crispy texture when roasting.
Spread the potatoes onto the baking tray and coat the potatoes with the melted spread. Season with salt and pepper and roast in the oven at 200°C until the outer layer is crispy, about 45 minutes.

Creamed spinach
3tblsp Clover Classic spread
3 tbsp flour
2 cups Clover fresh milk
200g (or more) spinach, chopped
Salt and pepper for seasoning

In a saucepan, melt the Clover Classic spread and incorporate the flour, whilst whisking. Cook for a minute, then slowly add the milk to form a slightly thick sauce. Add the chopped spinach and mix well. Season the creamed spinach with salt and pepper.

Sauteed pumpkin cubes
200g pumpkin, cut into small cubes and blanched
100g Clover Classic fat spread
Half an onion, sliced
Salt and pepper
¼ tsp cinnamon
¼ tsp nutmeg

In a saucepan, melt the Clover Classic fat spread and saute the onion. Add the pumpkin cubes and mix well to combine. Season with the spices, salt and pepper. Cook until pumpkin cubes are tender, adding a dash of water if it sticks to the pot.
Toss together the pumpkin with the shredded cabbage that has been pan fried in Clover Classic fat spread.
Once the chicken is cooked, sliced and serve with gravy, roast potatoes, creamed spinach, sauteed pumpkin, cooked beetroot, peas and corn kernel salad.


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