Herb and Lemon Roasted Chicken
Photography by Nick Tresidder.
Herb, lemon and paprika coated chicken roasted with vegetables makes for the perfect tummy warming winter dinner.
Serves: 4
INGREDIENTS
4 whole chicken marylands, thigh and leg, skin on
40 grams butter, soft but not melted
1 teaspoon dried tarragon
finely grated zest 1 lemon
1 clove garlic, crushed
Coating
2 tablespoons plain flour
2 teaspoons finely chopped rosemary
2 teaspoons dried tarragon 1 teaspoon paprika
sea salt and freshly ground pepper
Vegetables
2 red onions, peeled
350 grams small waxy potatoes, scrubbed and halved
350 grams small Brussels sprouts, stem end trimmed
2 large tomatoes, quartered
1⁄2 cup black olives
olive oil
juice 1 lemon
METHOD
Preheat the oven to 200°C.
Vegetables: Cut the onions into wedges through the root. Place all the vegetables in a large baking tray and toss with olive oil, sea salt and freshly ground pepper.
Chicken: Combine the butter, tarragon, lemon zest and garlic in a bowl and season.
Using your fingers, gently lift the skin of each piece of chicken and spread the flesh with a quarter of the butter. Smooth the skin back over the meat.
Coating: Combine the flour, herbs and paprika in a shallow bowl and season.
Dust the chicken in the flour and place on top of the vegetables. Scatter the remaining flour/herb mix over the vegetables. Drizzle the chicken with a little olive oil and squeeze the lemon juice over everything.
Roast for 40-50 minutes, turning the vegetables halfway through cooking and basting the chicken with the pan juices. The juices from the chicken should run clear when the thickest part is pierced with a skewer.
To serve: Toss the vegetables together and transfer to a platter. Top with the chicken and serve with a cooked green vegetable or a salad.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!