Roast chicken stuffed with sundried tomatoes and pistachios

There’s nothing like a chicken Sunday roast, but does this usually create a fight over who is going to get the legs and who is going to get the breast? Try this recipe by the Preca sisters that uses individual baby chickens to keep the family arguments down to a minimum… at least the arguments over the food!

Roast chicken stuffed with sundried tomatoes and pistachios

Serves 2


  • 3 tbsp vegetable oil
  • 2 baby chicken
  • 50g sundried tomatoes
  • Handful pistachios
  • 4 slices Parma ham
  • Salt and pepper
  • 1 small onion, quartered
  • 1 carrot, chopped
  • Handful green beans


  1. Preheat oven to 190°C.
  2. In a skillet over medium heat, heat 2 tbsp oil and add chopped onions, sundried tomatoes and pistachios.
  3. Sauté until lightly browned, about 5 minutes.
  4. Divide stuffing into two equal portions.
  5. Gently pull enough skin from each chicken breast to be able to push the stuffing mixture under skin.
  6. Place two slices of Parma ham over each chicken breast.
  7. In a roasting pan, scatter quartered onions, green beans and carrots.
  8. Place chicken skin-side up on vegetables.
  9. Roast uncovered for 60 mins, basting halfway through.
  10. To serve, place an equal amount of roasted vegetables on each of the two plates, topped by a portion of chicken.

This recipe first appeared on Gourmet Today TV, aired on TVM on 17 April, 2016.

Want to try this delicious dish but don't want to do the cooking? The Preca sisters have put this on their specials menu for this week only at Palazzo Preca and The King's Own Band Club, both in Valletta.

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