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  • Amy Minichiello

Creamy, Lemony, Buttery Roast Chook

This rather rustic looking dish is so full of flavour you will end up going back to steal spoonfuls of the delicious juices, or ripping off a big chunk of sourdough and mopping them up that way. Either or, I promise you that this will be a firm family favourite and will be on repeat quite frequently.

This has been adapted from a recipe my lovely mother-in-law told me about, I have switched and changed a few things around as I do these days with just about any recipe! Always intrigued as to how this ingredient will go with that and the other. I have also used a whole chook, instead of buying either marylands or thighs which would work equally well. However, I love that by using the whole chook, you are then left with the carcass which I always use to make a lovely golden chicken stock out of. I then portion it up into 500ml containers and pop into the freezer. It all comes back to me trying to do my bit to reduce as much waste as possible. And, homemade stock is so much tastier than the shop-bought variety and it makes you feel really good to have made your own too.


Serves 4 with a couple of side dishes. Or 2 hungry humans with leftovers for sandwich fillings the next day, which are delicious!

1 whole free-range chicken, organic if you like too. (reserve carcass for stock)

1 tbsp. paprika

1 brown onion, sliced

5 tbsp. unsalted butter

1 cup chicken broth

1/2 cup thickened cream

1/4 cup grated parmesan

juice of 1 lemon

splash of white wine

2 sprigs rosemary

2 handfuls spinach

Preheat oven to 180 degrees.

Cut the chook into pieces, season each one with salt, pepper and paprika, rubbing all over. heat a large fry pan over medium high heat, add 2 tbsp. butter and wait until it has melted, add the chicken pieces, skin side down first and cook for about 4-5 minutes or until the skin is starting to turn a beautiful golden colour. Turn over and cook for another 5 minutes.

Remove each piece into a medium sized baking dish.

Add another 2 tbsp. butter to the pan and add the onion, cooking for about 3 minutes until starting to soften. Then add the broth, cream, parmesan, lemon juice, wine and rosemary. Bring to the boil, then reduce to a simmer for a couple of minutes, add the spinach and stir until wilted. Pour the sauce over the chicken, poking the spinach leaves, as best as you can in between the chicken, you can also add in the leftover lemon halves after juicing. Pop into the oven for 30 minutes. once its all done, just check to make sure its cooked through by piercing the largest piece with a knife, if the juices run clear then she's ready.

Served very simply with steamed green beans and broccoli, tossed through extra virgin olive oil, chopped parsley and a scattering of salt and a grinding of pepper.

Enjoy every mouthful.......and then some!

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