Spiced Roast Chicken with Roast Peaches and Yoghurt Dressing

Caro Gardner, Peaches


  • 2-3 garlic cloves, crushed
  • 1/3 cup (80ml) raisins, finely chopped
  • 2 Tbsp (15ml) mild curry powder
  • 1 tsp (5ml) turmeric
  • 1⁄4 cup (60ml) peach chutney
  • 1/3 cup olive oil
  • Salt and milled pepper
  • Juice and grated zest of 1 lemon, 1 cut in wedges
  • 1 whole chicken
  • 2 medium red onions, sliced in wedges
  • 4-6 peaches, sliced
  • 4-6 baby fennel, washed and halved

For the dressing

  • 1/2 cup yoghurt
  • 3 Tbsp (45ml) mayonnaise 20 g coriander
  • 20 g basil
  • 50 g walnuts, toasted
  • Salt and milled pepper Juice of 1⁄2 lemon or lime


  1. Preheat the oven to 200C.
  2. Mix garlic, raisins, curry powder, turmeric, cumin, chutney, olive oil, seasoning and lemon.
  3. Rub seasoned oil all over the chicken.
  4. Fill cavity with lemon wedges.
  5. Season and place on a baking tray and roast in the oven.
  6. Add onion wedges with the chicken and roast for 45 minutes before adding peaches and fennel, add an extra drizzle of seasoned oil and roast for an extra 30 minutes or until cooked through.
  7. Blend dressing ingredients together and set aside.
  8. Taste and adjust seasoning.
  9. Serve roast chicken with roast peach and fennel drizzled with herby yoghurt dressing.

Cook’s twist:

Serve leftover chicken shredded and tossed through butter lettuce, cucumber ribbons, roast peaches and fennel and drizzled with dressing.