One-pan recipes are always popular and boned chickens are now readily available at butchers and supermarkets. You could also use chicken thighs.
Serves: 4–6
INGREDIENTS
1 boned chicken
olive oil
1 cup white wine or water
2 tablespoons Dijon mustard
2 sprigs rosemary
½ teaspoon chilli flakes
12 cloves garlic, skin on
800 grams waxy potatoes, cut into long wedges
1 large lemon
sea salt and ground pepper
METHOD
Preheat the oven to 180°C.
Line a large roasting pan with baking paper. Rub the base with a little olive oil and pour in the wine or water. Season the flesh side of the chicken with salt and pepper then place skin side up in the pan.
Spread the mustard over the skin then scatter over the rosemary and chilli flakes. Tuck the garlic and potatoes around the chicken then drizzle everything with olive oil and season generously. Quarter the lemon and squeeze the juice over the chicken then add the lemon skins to the pan.
Roast for 45 minutes or until the chicken is golden and cooked through, basting the chicken with the pan juices after 20 minutes.
Carve the chicken and serve with a cooked green vegetable.
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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!