Menu One
Lemon Roasted Chicken with Dukkah (gf)
A burnished, perfectly roasted chicken can always stand alone, but topping it with a cascade of fragrant, chunky dukkah adds another level of goodness.
1.3-kilogram chicken
sea salt and ground pepper
1 lemon, halved
2 sprigs rosemary
1 tablespoon each olive oil and runny honey
½ cup white wine
1 tablespoon melted butter
½ cup purchased dukkah (see Cook’s note)
Preheat the oven to 180°C fan bake.
Season the cavity of the chicken with salt and pepper, add the lemon and rosemary and tie the legs with string to secure. Tuck the wings under.
Place in a roasting dish and brush with the combined oil and honey, then season. Add the wine and cover with a piece of baking paper, then with foil, to seal.
Roast for 1 hour. Uncover and roast for a further 30-40 minutes, basting occasionally with the pan juices, until golden. The chicken is cooked when the juices run clear when the thigh is pierced with a skewer.
Loosely cover and rest for 10 minutes. Transfer to a board or platter, brush with the melted butter and sprinkle with some of the dukkah, serving the rest separately. Serve the chicken hot or warm with the pan juices. SERVES 6
COOK’S NOTE: I like to up the quantity of nuts in purchased dukkah by adding extra. I use whatever I have on hand: roasted hazelnuts, walnuts, almonds or pistachios. It’s optional but delicious.
Menu One
