Chef's Recipes

Roast chicken with carrot, currant and almond salad

Australian Gourmet Traveller recipe for roast chicken with carrot, currant and almond salad.

  • 50 mins preparation
  • 25 mins cooking plus marinating, resting
  • Serves 6
  • Print
Roast chicken with carrot, currant and almond salad
"Would you please publish the recipe for the lemon and rosemary roast chicken from Fitzroy's Town Hall Hotel?"
Peter Cane, Fitzroy, Vic
Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


  • 200 ml vegetable oil
  • 2 rosemary sprigs, coarsely chopped
  • Finely grated rind of 1 lemon
  • 2 chickens (about 1.2kg each), butterflied, at room temperature
  • 250 ml (1 cup) chicken stock
  • 120 gm unsalted butter, coarsely chopped
Carrot, currant and almond salad
  • 80 gm flaked almonds
  • 60 ml (¼ cup) extra-virgin olive oil
  • 60 ml (¼ cup) grapeseed oil
  • Finely grated rind of ½ orange, juice of 1
  • 2 tsp honey
  • 1 drop of orange-blossom water
  • ½ tsp ground coriander seed
  • ¼ tsp each ground cinnamon, ground cumin and ground allspice
  • 3 carrots, cut into julienne
  • 80 gm currants
  • 1 cup (loosely packed) coriander, coarsely chopped


  • 1
    Combine oil, rosemary and lemon rind in a bowl. Place chicken in a non-reactive container, pour over marinade and massage into chicken. Cover and refrigerate to marinate (2 hours).
  • 2
    For carrot, currant and almond salad, preheat oven to 180C. Scatter almonds on an oven tray and roast, shaking occasionally, until golden (3-5 minutes), then cool. Whisk oils, orange juice and rind, honey, orange-blossom water and spices in a bowl, season to taste and set aside. Combine remaining ingredients in a large bowl with almonds. Just before serving, drizzle with dressing, toss to combine.
  • 3
    Increase oven to 190C. Heat a large frying pan over medium-high heat. Add one chicken skin-side down, cook until golden (3-4 minutes). Turn, transfer to a large deep roasting pan. Wipe out frying pan and repeat with remaining chicken. Add stock and butter to roasting pan, cover loosely with baking paper and roast until cooked through (15-17 minutes). Remove chicken from pan, set aside to rest. Transfer pan juices to a saucepan and reduce over medium-high heat until thick and emulsified (5-6 minutes). Halve chickens and serve hot with pan juices spooned over, with carrot, currant and almond salad.


This recipe is from the March 2012 issue of Australian Gourmet Traveller.