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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.