Lemon Roast Chicken with Pistachio and Green Olive Dressing
Put a cheering lemony spin on roast chicken this winter.
Serves: 4
INGREDIENTS
1 kilogram Agria potatoes, peeled and sliced 1cm thick
1 large brown onion, thinly sliced
400-gram tin crushed Italian tomatoes
½ cup white wine
2 cloves garlic, crushed
sea salt and ground pepper
1 Rangitikei Free Range whole chicken
1 large lemon, halved
bunch woody herbs, use any combination of rosemary, thyme and bay leaves
1 tablespoon olive oil
Olive and Pistachio Dressing
½ cup roughly chopped green olives
¼ cup pistachios, chopped
¼ cup each mint and parsley leaves, finely chopped
2 cloves garlic, crushed
2 teaspoons finely grated lemon zest
1 tablespoon lemon juice
1/3 cup olive oil
½-1 teaspoon honey, to taste
METHOD
Preheat the oven to 170°C fan bake. Toss the potatoes, onion, tomatoes, wine and garlic in a large bowl and season. Spread evenly in a roasting dish and bake for 30 minutes.
Season the chicken cavity and squeeze in the lemon, then add the squeezed halves and herbs. Tie the legs with kitchen string and tuck the wings under. Place on top of the potatoes. Brush with oil and season well. Roast for 1½ hours, or until fully cooked.
Dressing: Combine all the ingredients and season well.
To serve: Spoon over some dressing, serving the rest separately.
Rangitikei Free Range is New Zealand’s premium brand of free-range chicken. Choose Rangitikei to enjoy delicious, ethically raised chicken at home. rangitikeichicken.co.nz
Facebook: @rangitikeichicken
Instagram: @rangitikeichicken
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latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!