Roast Chicken with Warm Baby Carrot & Pistachio Salad

Roast Chicken with Warm Baby Carrot & Pistachio Salad

Cooking time


Preheat oven to 200°C /180°C fan-force. Line a baking tray with baking paper. Cut the backbone from the chicken and flatten. Rub the chicken with 2 tbsp of Cobram Estate Garlic & Rosemary oil and season with salt and black pepper and place in a baking dish. Scatter over the lemon slices. Bake for 1 hour or until the skin is crisp, chicken cooked and lemon caramelized. Rest for 10 minutes before cutting into 4 pieces.

While chicken is cooking place onion and carrots on the prepared tray and drizzle with remaining oil. Season with salt and black pepper. Bake for 20 minutes or until golden and cooked. Sprinkle with pistachios for last 5 minutes of cooking.

Place in serving dish and sprinkle with the feta and parsley.

Warm the rolls in the oven for 3 minutes. Serve alongside the chicken and salad.

Note: you can use 4 chicken marylands instead of a whole chicken if you prefer.

Ingredients Chevron Icon

1 small chicken

1/3 cup (80ml) Cobram Estate Garlic & Rosemary Extra Virgin Olive Oil

1 lemon, sliced into thin half moon slices

1 red onion, cut into thin wedges

2 bunches baby carrots, trimmed, halved if large

40g raw pistachios, chopped

60g feta, crumbled

¼ cup chopped parsley

4 crusty bread rolls