I love to roast chicken on a bed of vegetables so they become lovely and sticky from the cooking juices. You can use any combination of carrots, fennel, parsnips, potatoes, shallots and leeks.
Serves: 4–6
INGREDIENTS
1 chicken
Stuffing
2 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1½ teaspoons each ground fennel and cumin
¾ cup quinoa
1½ cups frozen sweetcorn kernels
1¾ cups vegetable stock
12 dates, roughly chopped
½ cup whole roasted almonds, roughly chopped
2 tablespoons chopped parsley
sea salt and ground pepper
METHOD
Chicken: Rinse the chicken under cold water and dry well with paper towels.
Season the cavity and fill loosely with stuffing. Place the remaining stuffing in a baking dish and set aside. Tie the legs together with kitchen string.
Rub the chicken with a little oil and season.
If using a bed of vegetables, place them in a large roasting dish and put the chicken on top. Dot the chicken with butter and pour 1 cup of water into the dish, not over the chicken. Season the vegetables.
Roast for 1½ hours, turning the pan occasionally for even browning and adding more water to the pan to prevent it drying out.
Cover the reserved stuffing with foil and bake for 15 minutes until hot.
To serve: Transfer the chicken and vegetables to a serving platter and spoon over the pan juices. Serve with the extra hot stuffing.
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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.