Lemon Roasted Chicken with Grapes
Photography Josh Griggs.
Brought to you by Rangitikei Chicken
As the grapes roast, they release all their wonderful pink juices to combine with the butter and herbs to make a wonderful pan sauce.
Serves: 6
INGREDIENTS
1 Rangitikei butterflied chicken, Rosemary, Garlic and Lemon
small bunch each rosemary and sage
50 grams butter
1 lemon, sliced
500 grams small waxy potatoes, washed
2 tablespoons olive oil
500 grams seedless red grapes cut into bunches
½ cup white wine
sea salt and ground pepper
METHOD
Season the flesh side of the chicken and place skin side up on a large, lipped roasting tray. Make 6 incisions in the chicken and pack each one with rosemary and sage leaves. Season the skin then dot with the butter and top with the lemon slices.
Cut any larger potatoes in half then toss with the oil and season. Place around the chicken along with the bunches of grapes.
Pour over the wine and roast for 20 minutes then baste everything with the pan juices, turning the potatoes at the same time.
Roast for a further 20 minutes until the chicken is fully cooked and the potatoes are tender.
To serve: Carve the chicken and arrange on a serving platter along with the grapes and potatoes. Pour over any cooking juices and garnish with herbs.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.