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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.