Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Roast corn-fed chook with rocket, radicchio and daikon salad


You'll need

4 heads of young garlic (see note), coarsely chopped Juice of 1 large lemon 1 tbsp Dijon mustard 250 ml (1 cup) extra-virgin olive oil, plus extra for drizzling 1 tbsp coarsely chopped rosemary, plus flowers to serve (optional) 2 corn-fed chickens (1.8kg each) 8 banana chillies, quartered, trimmed, seeds removed 2 tbsp cabernet sauvignon vinegar 1 kg new potatoes, scrubbed 1 kg asparagus (about 4 bunches)   Rocket, radicchio and daikon salad 100 gm rocket 1 Treviso radicchio, leaves separated ¼ daikon, cut into julienne on a mandolin 150 ml extra-virgin olive oil 2 tbsp chardonnay vinegar 1 tsp Dijon mustard

Method

  • 01
  • Process garlic, lemon juice and mustard in a food processor, then season to taste. With motor running, add oil in a thin steady stream until incorporated. Transfer to a small bowl and stir in rosemary. Set aside.
  • 02
  • Halve chickens, removing backbone and thigh bone. Rub generously with garlic marinade and refrigerate until required.
  • 03
  • Preheat oven to 200C. Arrange chillies skin-side up in a baking tray. Dress with olive oil, season to taste and drizzle vinegar over, then roast until tender and slightly charred (25-30 minutes). Keep warm. (You can also roast chillies in advance and reheat to serve.)
  • 04
  • Increase oven to 210C. Place chicken in a roasting pan and roast until skin is crisp and golden and juices run clear when leg is pierced with a skewer (40 minutes).
  • 05
  • Meanwhile, cook potatoes in a saucepan of boiling salted water until just tender (15-20 minutes), then drain. Blanch asparagus until just tender (1-3 minutes). Transfer potatoes and asparagus to pan with roasted chillies, season to taste, toss with extra olive oil, then arrange on a platter.
  • 06
  • For rocket, radicchio and daikon salad, combine rocket, radicchio and daikon in a bowl. Whisk oil, vinegar and mustard in a small bowl to combine, season to taste, pour over salad and toss to combine.
  • 07
  • Halve chicken pieces, place on top of vegetables, sprinkle with rosemary flowers, then pour pan juices over. Serve hot with rocket, radicchio and daikon salad.

Note Young garlic is available from select greengrocers. If it's unavailable, substitute a head of mature garlic.


At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Featured in

Dec 2012

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×