Herb and Lemon Roasted Chicken
Photography 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.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.