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Salad recipes

Baby marrow ribbon salad

5 minutes

Parmigiano Reggiano

Tomato risotto with fresh basil

45 minutes

Roast rosemary chicken with mushrooms

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

1 free-range chicken
Sea salt and freshly ground black pepper, to taste
Olive oil
2 garlic cloves
5–6 rosemary sprigs
500 g brown mushrooms, cleaned
50 g butter
2 T balsamic vinegar
1 cup chicken stock
Watercress, to garnish
Crusty sautéed potatoes or potato gratin, for serving

Method

Preheat the oven to 230°C.

Cut out the chicken’s backbone and freeze it for stock or soup. Quarter the chicken.

Season and oil the chicken, then crush 1 garlic clove and smear onto the flesh side. Place the chicken skin side up in an oiled roasting pan. Tuck in the rosemary sprigs and roast for 30 minutes.

Trim the mushrooms, brush with oil and season. Crush the remaining garlic clove and smear onto the mushrooms. Dot with butter and add to the pan of chicken.

Drizzle the balsamic vinegar over the chicken and mushrooms and pour over the stock. Roast for a further 10 minutes until the chicken is brown and tender and the mushrooms just cooked.

Garnish with watercress and serve with sautéed potatoes or sweet potato gratin.

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Roast rosemary chicken with mushrooms

Roast rosemary chicken with mushrooms

Ingredients

Method