Food & Drink

Roast Chook with Rosemary Dressing



  • 1 organic chicken
  • Grated zest and juice of 1 lemon,
  • plus wedges to serve
  • Olive oil
  • 1 bunch rosemary
  • 6 large potatoes, thinly sliced
  • 1 onion, sliced
  • 1 garlic bulb, halved, plus 1 extra clove
  • for dressing, crushed
  • ½ bunch curly parsley, finely chopped
  • 1 tsp mustard
  • 1 tbs white wine vinegar
  • ½ tsp sugar
  • Aioli and chilli sauce, to serve


  1. Preheat the oven to 180°C and line a large oven tray with baking paper.
  2. Using kitchen scissors, cut the spine from the chicken and flatten out. Place between sheets of baking paper and press down heavily with a board to crack the breast bones. (Alternatively, you can ask your butcher to butterfly the chicken for you.)
  3. Make deep cuts in the thighs and breast, dresswith half the lemon juice, then rub with olive oil, salt and pepper.
  4. Strip the leaves from half the rosemary sprigs (leaving the rest whole), then finely chop and set
aside for the dressing.
  1. Toss potatoes with half the remaining rosemary sprigs, remaining lemon juice, more oil and some salt.
  2. Spread onion, halved garlic bulb and remaining rosemary sprigs on the tray, then top with chicken and scatter potato mixture around.
  3. Roast in the oven for 45 minutes to 1 hour until chicken is golden and cooked through (pierce the thigh to check – the juices should run clear).
  4. Meanwhile, for the dressing, combine chopped rosemary, parsley, mustard, garlic, lemon zest, vinegar, oil and sugar to make a herby dressing (you can blitz it in a food processor or blender if you prefer.)
  5. Serve the chook and potatoes on a share board drizzled with dressing, aioli, lemon wedges and chilli sauce to the side and a green salad.
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