Juliet’s Roast Chicken with Sauerkraut

Who needs another roast chicken recipe?  Not me, would have been my response a few weeks ago.  But then Juliet came to visit.

Juliet was one of my flatmates in the uni’ years.  My mum always thought she’d be a good influence as she was a bit older than me, from Edinburgh and studying law.  Oh, how we still have a giggle about that!  Anyway, Jules came for a long overdue visit and catch up a couple of weekends ago and we had a ball.  She left me on the Sunday morning with a slight hangover (for the second day running), a chubbier dog and a great idea for that night’s dinner.  Roast chicken with sauerkraut.

That was a week past Sunday and we’ve made this two more times since.  Enough said, I think.

P.S. Being a recipe from her childhood and being half Macedonian, this recipe may or may not have its origins in the tiny, mountainous country.  I like to imagine it does.

Juliet’s Roast Chicken with Sauerkraut

1 chicken (I used a 1.6kg for four people)

1 900g jar of sauerkraut, drained and squeezed until a bit dryer

1 tblspn paprika plus a little extra



2 cloves of garlic, crushed

300ml chicken or veg stock (powder is fine)

  • Add the sauerkraut to a roasting tin.  Stir in the garlic and stock then sprinkle with the tablespoon of paprika.
  • Pat the chicken dry then rub generously with salt, pepper and extra paprika.
  • Place the chicken upside down on top on the sauerkraut and cover tightly with foil.
  • Roast in a 190oC oven (45 minutes per kg + an extra 20 mins).
  • Remove the foil and turn the chicken over.  Increase the oven heat to 220 oC and roast for a futher 10-25 mins.  Or blast it under the grill.  Your choice.
  • Allow the chicken to rest for 10 mins before carving and serving on top of the chicken-y, paprika-y sauerkraut.


14 thoughts on “Juliet’s Roast Chicken with Sauerkraut

  1. One of my all time favourites and is great with lots of crusty bread to mop up the juices. Wendy, you make such a rustic dish look so special.

  2. sounds and looks delicious, though I must admit I don’t think I’ve ever had sauerkraut.

    I’m heartened that you’ve used shop bought sauerkraut as I’ve been phased from trying it by all of those home preserving types. Will give it a go next time I see some in the shops!

    p.s we’ve made your oven dried tomatoes *again* today

  3. OH MY GOODNESS I have literally just put down my fork and had to come to the computer to say thank you for posting this amazing recipe. It was the most tender, delicious chicken ever and the sauerkraut was gobsmackingly good 🙂

  4. Pingback: Roast Chicken and Root Vegetables « A Wee Bit of Cooking

  5. Pingback: You are getting very sleepy - Shauna Reid

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