Name: Roast chicken with carrot, currant and almond salad
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 6
Ingredients: 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

Roast chicken with carrot, currant and almond salad

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

Serves 6

Prep

50M

Cook

25M

Total

1H 15M

“Would you please publish the recipe for the lemon and rosemary roast chicken from Fitzroy’s Town Hall Hotel?”

Peter Cane, Fitzroy, Vic

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Ingredients

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

Method

Main

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.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Profile Claire Delmar