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

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!