Serves: 6-8
INGREDIENTS
1 fresh chicken
1 lemon, quartered
melted butter or olive oil
1 teaspoon ground paprika
sea salt and freshly ground pepper
Stuffing
2 strips streaky bacon, finely chopped
zest of 1 lemon
2 cloves garlic, thinly sliced
8 small sprigs rosemary
Potatoes
1 kilogram floury potatoes, sliced 2 cm thick (I used Agria)
2 large leeks, thickly sliced on the diagonal
3 cloves garlic, thinly sliced
2 tablespoons thyme
1 cup chicken stock
1 cup white wine
pinch of saffron threads
METHOD
Preheat the oven to 180˚C.
Rinse the chicken under cold running water then dry the cavity and skin with paper towels.
Season the cavity and stuff with the lemon. Truss with kitchen string.
Make 8 deep slits in the chicken, 2 in each leg and 4 in the breast. Combine the bacon, lemon zest and garlic and stuff into the slits then push in a sprig of rosemary. Brush the chicken and rosemary sprigs with butter or olive oil and season with paprika, salt and pepper.
Potatoes: Put the potatoes, leeks, garlic and thyme in a roasting dish. Combine the stock, wine and saffron and pour over the vegetables. Season well. Put a rack over the vegetables and place the chicken on top, breast side up.
Roast for half an hour then lift the rack off and give the leeks and potatoes a stir. Repeat every half hour until the chicken is cooked through. The juices from the thigh will run clear when pierced with
a skewer. Total cooking time will be 1½ – 1¾ hours depending on the size of the chicken.
Transfer the chicken to a platter, cover loosely and rest for 10 minutes.
To serve: Place the chicken on a serving platter and surround with the potatoes and leeks.
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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.