Recipe & Pairing | Elder Bruno Dann and Tahlia Mandie’s Easy Roast Chicken with Lemon Myrtle, Pepperberry & Pepperleaf
The Australian Ingredients Kitchen by Elder Bruno Dann and Tahlia Mandie (available now!) is packed with no-fuss and family friendly recipes designed to introduce native ingredients into the homes of all Australians, showing how easy it is to embrace foods from the lands we live on.
And it doesn’t get any more foolproof than this incredibly moreish roast chicken - perfect to get you reaching for local ingredients over international varieties.
So what to pair? Let’s see…
Pairing tip: "A super succulent Aussie roast chook absolutely deserves the best alongside - and for my money that’s got to be a glass of chardonnay from Adelaide Hills or the Yarra Valley. You can keep your Chablis, your Californian chardy; it has to be Aussie all the way here. The only difficult decision you’ll have to make is deciding which synonym for 'perfect' you’ll use to describe the pairing.” - Nick
Pair this with...
Full, rich, weighty Yarra Valley chardonnay
A consistent crowd favourite
rich, full
Yarra Valley
Helen & Joey Alena Chardonnay 2024
$55
$27.50
$165 / 6PK
Or 4 payments of $41.25 with our buy now pay later providers.
To learn more, click on any of the providers below.
A chablis-like sensibility to it in its youth, the layers have begun to unfurl and reveal a m=even more layers of complexity and depth. We've seen a few vintages of this wine, we know the drill: drink now for chablis-style intensity, drink in a couple of months for a rounder, richer drop. Easy as!
$165 / 6PK
$55
$27.50
Or 4 payments of $41.25 with our buy now pay later providers.
To learn more, click on any of the providers below.
Elder Bruno Dann and Tahlia Mandie’s Easy Roast Chicken with Lemon Myrtle, Pepperberry & Pepperleaf
“Roast chicken is a staple in almost everyone’s kitchen, and when native ingredients feature, the flavour will be exceptional. Don’t be shy about trying this recipe with different bushfood ingredients like wattleseed and aniseed myrtle. If you use wattleseed, your chicken will have a slightly nutty flavour; aniseed myrtle will give it a more licorice flavour. Using the whole pepperberry plant – berry (powder) and leaves – gives this chicken a fiery kick. Serve the chicken with crispy roast potatoes and sweet potatoes. You can keep any leftovers for the next day’s lunch..”
Serves 5
INGREDIENTS
¼ cup (60 ml) olive oil infusedwith lemon myrtle
2 garlic cloves, minced
2 tablespoons honey
¼ teaspoon pepperberry powder
¼ teaspoon fresh pepperleaf,finely chopped; if you don’thave fresh pepperleaf, use extra
pepperberry powder
1 whole chicken
½ lemon, sliced
3 large potatoes, cut into quarters
1 sweet potato, cut into large cubes
METHOD
Preheat the oven to 220°C.
In a small bowl, mix the olive oil, garlic, honey, pepperberry and pepperleaf together. Rub half the marinade mixture over the chicken and stuff the chicken with the sliced lemon.
Place the chicken in a large bowl, cover with plastic wrap and leave to marinate for at least 2 hours in the fridge.
Place the chicken on a roasting prong (you can purchase these from any store that supplies barbecue equipment) and put it in a roasting pan.
Place the potatoes and sweet potatoes in the base of the pan, under and around the chicken. Pour the remaining marinade over the vegetables and chicken.
Cook for 1 hour or until crispy and golden. Cover with foil and leave to rest for 10 minutes before serving.
Tip: This is a great dish to cook on the barbecue as well. Depending on your barbecue, the cooking time and method should be similar to a conventional oven.
Images and text from "The Australian Ingredients Kitchen" by Elder Bruno Dann and Tahlia Mandie, photography by Alicia Taylor. Murdoch Books RRP $39.99.
