Lemon Roast Chicken with Pistachio & Green Olive Dressing (gf)

Put a cheering lemony spin on roast chicken this winter.

Serves: 4

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Brought to you by Dish

• 1 kilogram Agria potatoes, peeled and sliced 1cm thick
• 1 large brown onion, thinly sliced
• 400-gram tin crushed Italian tomatoes
• ½ cup white wine
• 2 cloves garlic, crushed
• sea salt and ground pepper
• 1 Rangitikei Free Range whole chicken
• 1 large lemon, halved
• bunch woody herbs, use any combination of rosemary, thyme and bay leaves
• 1 tablespoon olive oil

Olive and Pistachio Dressing

• ½ cup roughly chopped green olives
• ¼ cup pistachios, chopped
• ¼ cup each mint and parsley leaves, finely chopped
• 2 cloves garlic, crushed
• 2 teaspoons finely grated lemon zest
• 1 tablespoon lemon juice
• 1/3 cup olive oil
• ½-1 teaspoon honey, to taste

Preheat the oven to 170°C fan bake. Toss the potatoes, onion, tomatoes, wine and garlic in a large bowl and season. Spread evenly in a roasting dish and bake for 30 minutes.

Season the chicken cavity and squeeze in the lemon, then add the squeezed halves and herbs. Tie the legs with kitchen string and tuck the wings under. Place on top of the potatoes. Brush with oil and season well. Roast for 1½ hours, or until fully cooked.

Dressing: Combine all the ingredients and season well.

To serve: Spoon over some dressing, serving the rest separately.