Perfect match: spice-rubbed chicken and rosé


  • Serves 10 people

  • 100 ml olive oil
  • 1 tbsp golden ras el hanout (see note)
  • 3 garlic cloves, crushed
  • Finely grated rind and juice of 1 lemon, plus 1 lemon thinly sliced
  • 2 chickens, butterflied (about 2kg each)
  • Pink grapefruit and beetroot salad
  • 2 bunches baby beetroot, trimmed
  • 2 tbsp sangiovese verjuice
  • 2 tbsp extra-virgin olive oil
  • 3 pink grapefruit, thinly sliced
  • 2 avocadoes, thinly sliced
  • ½ cup (loosely packed) mint
  • 2 bunches rocket, trimmed
01   Combine oil, ras el hanout, garlic, and lemon rind and juice in a bowl, add chicken, turn to coat, cover and refrigerate overnight.
02   For salad, preheat oven to 180C. Wrap beetroot in foil and roast until tender (35-40 minutes). When cool enough to handle, peel, halve and transfer to a large bowl. Just before serving, whisk together verjuice and olive oil in a bowl and season to taste. Add remaining ingredients and dressing to beetroot and toss to combine.
03   Preheat a large frying pan over high heat, add one chicken, skin-side down, cook until golden and crisp (5-7 minutes), then turn and cook until sealed (3-5 minutes). Transfer to a large oven tray lined with baking paper and scattered with lemon slices. Wipe pan with absorbent paper and repeat with remaining chicken. Season to taste and roast until cooked through (25-30 minutes), cover loosely with foil and set aside to rest (5-7 minutes). Serve with pink grapefruit and beetroot salad.
View Full Site