Atlanta roast chicken

October 16, 2014 (Last Updated: January 11, 2019)

In Gone with the Wind (1939), the barbecue scene at Twelve Oaks inspired recipes for spareribs, glazed hams, fried chicken, stews and sauces.

Atlanta roast chicken

Serves: 4
Cooking Time: 2 hours


  • 10ml (2 tsp) dried mixed herbs
  • 5ml (1 tsp) garlic flakes
  • 5ml (1 tsp) ground paprika
  • salt and freshly ground black pepper, to taste
  • 2,5kg cleaned chicken
  • 6 slices of stale bread, torn
  • 1 small onion, finely chopped
  • 1 celery stick, chopped
  • 5ml (1 tsp) fresh rosemary
  • 5ml (1 tsp) fresh thyme, chopped
  • 15ml (1 tbsp) fresh flat leaf parsley, chopped
  • 30ml (2 tbsp) olive oil, plus extra for drizzling
  • salt and freshly ground black pepper, to taste



Preheat the oven to 180°C.


Place the mixed herbs, garlic flakes, paprika, salt and pepper in a small bowl and mix well. Season the chicken inside and outside with the paprika mixture and place in a roasting tray. Set aside.


Spread the bread pieces in a single layer on a baking tray and bake until slightly dried out, about 10 minutes. Spoon the bread into a mixing bowl together with the rest of the ingredients and mix well.


Stuff the neck and main cavities of the chicken with the stuffing mixture then tie the legs together to hold the stuffing in. Drizzle with a little more oil, cover with foil and roast until cooked, for about 1 hour 30 minutes.


Remove the foil and continue to roast until golden brown and well cooked through, for a further 30 minutes. Serve hot.


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