Recipe & pairing | Sarah Pound's (Wholesome by Sarah) lemon & herb roast chicken with vegetables

“Wholesome by Sarah” creator Sarah Pound’s debut collection is packed with recipes for simple, hearty and family-friendly dinners using familiar everyday ingredients. And what’s more of a hearty, family-friendly hero of a dish than roast chook? This no-nonsense recipe is at home on lazy weeknights as it is at weekend dinner parties - just don’t let on to your guests that something this delicious was so easy, or risk having them back every weekend. Whatever the occasion, here’s our tips to nail the pairing, along with some hot recommendations.

Pairing tip: "Roast chicken meet chardonnay, chardonnay meet roast chicken. There’s your match - and extremely versatile depending on the time of year or occasion too. Winter always has me craving those ripe fruited, Margaret River chardys that are like sunshine in a glass - but leaner Adelaide Hills or Yarra Valley chardonnays are the winners for me when the chook comes with a lighter veg accompaniment. And if you’re celebrating a special occasion with this dish (or just the fact it’s Sunday)… champagne or another traditional method sparkling will do you no wrong here. Riesling or fiano are also fantastic shouts too if you’re looking to freshen up your pairings. Proceed deliciously." - Nick

Try this with:

Rochford Dans les Bois Single Vineyard Chardonnay 2018

Classically Yarra chardy with 95 Halliday pts. Grapefruit and green apple with zippy citrus acidity throughout. Acid is peppy and driving, it almost rushes up the palate with a bit of savoury richness tumbling in its wake. A bit of salinity on the periphery makes for a complete, complex wine. This is elite Yarra Valley chardonnay from an iconic producer.

Champagne Jacquart Mosaique Brut NV

This wine. This is the wine. Of course, it's not any wine, it's Champagne - and a bloody incredible one at that. The flavours of caramel apples dance with pear and brioche, almond nougat and mixed citrus all do leaps and bounds on the tongue. It's got some length, making it a suitable pairing for the mightiest of dishes at that dinner party you're hosting (hint hint, roast chook). If there's a couple of bottles of this going, your guests are going to leave impressed.

Lemon & herb roast chicken with vegetables

PREP TIME 20 minutes

COOK TIME 1 hour

SERVES 4

What you’ll need

• 4 potatoes, chopped in half

• 10 small carrots, cut in half lengthways

• 1 small red onion, roughly chopped

• 80 ml (1/3 cup) extra-virgin olive oil, plus extra for drizzling

• 1 tablespoon roast vegetable seasoning

• 1 x 1.2–1.5 kg chicken

• 40 g unsalted butter, chopped, plus extra

• 1–2 tablespoons

• 4 garlic cloves, smashed and peeled

• 1/2 lemon

• 2 tablespoons lemon & herb seasoning

• freshly ground black pepper

• 250 g green beans, trimmed

• 3 spring onions, finely sliced

• 80 g 1/2 cup) whole almonds, toasted and chopped

• finely grated zest and juice of 1/2 lemon

• salt flakes

Place the potato in a large saucepan. Cover with water and bring to the boil. Turn the heat down to low and cook for 5 minutes. Drain and set aside. Alternatively, you can place the potato in a large microwave-safe bowl and cover with water. Microwave on high for 10 minutes. Remove and drain.

Don’t forget this step. Preheat the oven to 200°C (fan-forced).

Place the potato, carrot and red onion in a large roasting tin. Drizzle 2 tablespoons olive oil over the top and sprinkle on the roast vegetable seasoning. Mix well.

Rinse the chicken and pat dry with paper towel. Place the chicken, breast-side up, on the vegetables and push the butter, garlic and lemon half into the cavity. Drizzle the remaining olive oil over the chicken. Then sprinkle on the lemon herb seasoning and a good pinch of pepper. Roast for 1 hour until the chicken is cooked and the juices from the leg run clear. If the chicken skin isn’t crispy, place it under a hot grill for 5–8 minutes (keep a close eye on it).

Meanwhile, bring a large saucepan of water to the boil. Add the green beans and blanch for 2 minutes. Drain, and set aside in the colander to steam dry for 2 minutes. Tip the beans into a bowl, top with the spring onion, almonds and lemon zest, drizzle on some extra olive oil and the lemon juice. Season well with salt and pepper.

Dish it up! Serve the roast chicken and vegetables with the crunchy green beans alongside.

TIP - It’s important to not overcook a roast chook. I think people get so paranoid about undercooking chicken they completely overcook it – and the result is dry and chewy meat. Follow the recipe and you’ll have a golden, tender and juicy roast chicken every time.

Images and recipes extracted from "Wholesome By Sarah: Fast Weeknight Dinner Ideas For The Whole Family" by Sarah Pound, available now.