Fast Recipes

Roast chicken with risoni and herb salad

Australian Gourmet Traveller fast recipe for roast chicken with risoni and herb salad.

By Emma Knowles
  • Serves 6
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Roast chicken with risoni and herb salad
Free-range chickens are readily available at most barbecue chicken shops. Simply add a homemade salad and dinner’s ready.


  • 250 gm risoni
  • 60 ml (¼ cup) extra-virgin olive oil
  • Juice of 1 lemon, or to taste
  • ½ Spanish onion, finely chopped
  • 1 garlic clove, finely chopped
  • ½ preserved lemon, rinsed, pith removed, rind thinly sliced
  • 1½ cups each (loosely packed) flat-leaf parsley and mint, coarsely torn
  • 1 cup (loosely packed) baby English spinach
  • 1 roast chicken, meat coarsely torn
  • To serve: thick natural yoghurt


  • 1
    Cook risoni in a large saucepan of boiling salted water until al dente (4-5 minutes). Drain and rinse under cold running water. Transfer to a bowl, drizzle with oil and mix to combine.
  • 2
    Meanwhile, combine lemon juice, onion and garlic in a small bowl and stand until onion turns pink (2-3 minutes). Add to risoni with preserved lemon, herbs and spinach, season generously to taste and toss to combine. Serve immediately with roast chicken and natural yoghurt.
  • Author: Emma Knowles