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Roast chicken with spiced eggplant relish


  • Preheat oven to 230°C fan forced (250°C normal). 
  • Place the chicken in a roasting tray, breast side up, and generously brush with melted butter and seasonings. Squeeze lemon juice over the top and then place the lemon halves in the chicken cavity with the thyme.
  • Place a skewer through the drumsticks and the point in the breast. Cook in the oven for 15 mins. 
  • Then turn the oven temp. down to 180°C fan forced (200°C normal) and cook the chicken for about 1-1¼ hours. (Chicken is ready when the juices run clear when you make a small cut at the base of the thigh.) 
  • To make the eggplant relish, heat the oil in a wok (or large non-stick pan) and fry the eggplant in batches until golden. Then drain well on kitchen paper towels. 
  • Drain off most of the oil from the pan (or add a little fresh oil if needed) and gently saute the red onion, ginger and garlic until reasonably tender. 
  • Then add the Chinese wine, balsamic, soy and sambel. Mix well and return the eggplant with about ½ cup stock. Stir and gently cook until the sauce is thick and fragrant, adding a little more stock if needed. When ready, check for seasoning. 
  • Serve the chicken with plenty of sauce spooned over the top and the eggplant relish, warm or at room temperature, on the side.


  • 1 x 2 kg whole chicken
  • melted butter
  • sea salt & freshly ground pepper
  • 1 lemon
  • a few fresh thyme stalks
  • 500 gm eggplant, evenly diced
  • olive oil
  • ½ red onion, chopped
  • 1 heaped tspn grated fresh ginger
  • 3 garlic cloves, crushed
  • 4 tbsp Chinese rice wine (or dry sherry)
  • 2 tbsp balsamic vinegar (or red wine vinegar)
  • 2 tbsp soy sauce
  • ½-1 tspn sambel oelek (or any chilli paste)
  • 1 cup chicken stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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