The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Roast chicken and potatoes with baguette, artichokes, sage and lemon


In this recipe, inspired by Four in Hand chef Colin Fassnidge's chicken bread, the chicken's juices run into the baguette as it cooks, giving the bread an amazing flavour.

You'll need

1 free-range, organic chicken, brought to room temperature 100 gm butter, softened 12 sage leaves 1 tbsp thyme 2 Desiree potatoes, thickly sliced 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling 100 ml chicken stock 1 half-size sourdough baguette, split lengthways, then halved crossways 1 head garlic, unpeeled cloves separated 5 globe artichokes Juice of 2 lemons 1 tsp Dijon mustard To serve: purslane leaves 1 lemon, segmented (optional)

Method

  • 01
  • Preheat oven to 190C. Starting from the neck end of the chicken, gently work your fingers between the skin and breast, being careful not to split the skin. Spread butter over the breast under the skin, then arrange sage leaves and thyme on top of the butter and press skin down to seal. Truss legs together with kitchen twine.
  • 02
  • Toss potato slices in a little olive oil and scatter in a small roasting pan, drizzle chicken stock over, then top with baguette pieces crust-side up and scatter garlic around. Place chicken on top of bread and roast until the skin begins to turn golden (30 minutes), then reduce oven to 160C and roast until chicken is golden and juices run clear when thigh is pierced with a skewer, and bread is golden and crusty (50 minutes). Set aside to rest, keeping warm (15-20 minutes).
  • 03
  • Meanwhile, bring a saucepan of water to the boil. Remove outer green leaves of the artichokes and peel the stalks, then place immediately into boiling water so they don’t discolour (you can also rub with lemon if the peeling process is a little slow). Reduce heat to medium, weigh down artichokes with a plate and simmer until tender (10-15 minutes). Drain, cool, then cut each in half, remove hairy choke with a teaspoon, and drizzle with extra-virgin olive oil and 1 tsp lemon juice, set aside.
  • 04
  • Whisk remaining lemon juice with extra-virgin olive oil and Dijon mustard, and season to taste.
  • 05
  • Carve chicken and arrange on a platter. Coarsely chop bread and scatter over along with potatoes, garlic, artichokes, purslane and lemon segments, then drizzle with mustard vinaigrette and serve warm.

At A Glance

  • Serves 4 - 6 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 4 - 6 people

Featured in

Oct 2013

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.

×