Whole Chicken Stuffed with Vine Leaves
Two beloved dishes become one: Chef Noor packs a whole chicken with rice-stuffed vine leaves, rubs it inside and out with a marinade of lemon, olive oil, garlic, tomato paste and spices, and roasts it until burnished — served over lettuce with pomegranate jewels.
This dish marries two beloved traditions — a marinated roast chicken and rice-stuffed vine leaves — in an inventive presentation fit for a guest's table. The chicken is coated in a lemon, garlic and tomato-paste marinade, its cavity packed with ready-rolled vine leaves, then roasted until burnished. Opened at the table, it spills the vine leaves in a striking display, served on a bed of lettuce with pomegranate seeds.
How to Prepare
Whisk the lemon juice, olive oil, salt, pepper, mixed spice, crushed garlic and tomato paste into a marinade.
Rub the chicken with the marinade inside and out, and let it rest while you prepare the filling.
Fill the chicken cavity with the rolled stuffed vine leaves, packing them snugly.
Tie the legs, place the chicken in a roasting bag or covered dish, and roast at 200°C for about 75 minutes.
Uncover and brown for a final 15 minutes until the skin is burnished.
Rest briefly, open to reveal the vine leaves, and serve on a bed of lettuce with pomegranate seeds.
Pack the vine leaves tightly — they steam inside the chicken and absorb its juices, which is the whole magic of this dish.
Ingredient Swaps
If ready-rolled vine leaves aren't available, small stuffed chard or cabbage rolls work the same way.
A roasting bag or any tightly covered dish will give tender chicken before the final browning.
The marinade can be deepened with a pinch of paprika or a little pomegranate molasses for extra colour and flavour.
Common Questions
Why stuff the chicken with ready-made vine leaves?
Because the rolls are pre-rolled and cook alongside the chicken, soaking up its flavour.
What is the roasting time and temperature?
About 75 minutes at 200°C covered, then 15 minutes uncovered until the skin turns golden.
Why roast it covered first?
So the chicken cooks through and stays tender before it is uncovered to brown the skin at the end.
Why let it rest after roasting?
So the juices settle, making it easier to open and serve without drying out.
How is it served?
Opened to reveal the vine leaves, on a bed of lettuce with pomegranate seeds.
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