Greek Vine-Roasted Chicken with Cauliflower

By Dixie Elliott

Greek Vine-Roasted Chicken with Cauliflower
Greek Vine-Roasted Chicken with Cauliflower recipe, brought to you by MiNDFOOD.

Preserved vine leaves can be purchased from the deli. Wrap them around small whole fish, pork fillets and chicken or use them to make dolmades.

Serves 4

6 pickled vine leaves

cups roughly chopped sourdough bread

100g haloumi, diced

3 pieces preserved lemon, pulp removed,

rind finely chopped

⅓ cup walnuts, roughly chopped

1 egg, whisked

pepper, to season

1 organic free-range no. 18 chicken

olive oil spray

1 cauliflower, florets removed

20g butter

1 tbsp olive oil

3 green onions, thinly sliced

1 Preheat oven to 200C. Put vine leaves 
in a bowl and cover with hot water for 
10 minutes to remove vinegar. Drain 
and dry on paper towel. Meanwhile, combine bread, haloumi, preserved lemon rind, walnuts and egg in a bowl. Season with pepper. Fill chicken cavity with bread mixture. Tuck wings underneath. Tie legs together with kitchen twine. Cover chicken with vine leaves.

2 Put chicken in a roasting pan. Spray with oil. Roast for 1 hour 30 minutes or until cooked through. Transfer to a chopping board. Cover with foil to keep warm. Stand for 10 minutes before serving.

3 Meanwhile, bring a saucepan of water to the boil. Add cauliflower florets and simmer for 8–10 minutes or until tender. Drain. Heat butter and oil in a frying pan over medium heat. When butter has melted add cauliflower florets and cook, stirring often, until golden. Add green onion and toss until well combined. Cook for 1 minute or until green onion is tender. Season cauliflower. Serve chicken with cauliflower.


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