Herby roast chicken with a really good warm salad and salsa verde

This one is a pretty good looking little dinner that would probably impress that love of your life/person of sexuality of your choosing that you are trying to convince that you would be a good sort to shack up with, and it is still easy enough for some one of your skill-set to put together… maybe… maybe not…

I made this with the love of my life in mind but the fact of the matter is that my Jennee is at work and it is just me and the smallish humans tonight, and let’s face it – they probably would’ve been heaps more impressed if I had made them burgers again.

I didn’t really think this one through properly, did I?

Not to worry.

This certainly wouldn’t be the first time.

No one ever accused me of being a smart man… or good looking… or a good lover even…

Every one always comments that I do have nice hand writing for a boy, though. They’ve always said that. That’s pretty nice, isn’t it?

Getting that salsa verde going. If you have never tried salsa verde before you are about to loose your shit
Salsa verde, apple cider vinaigrette and some other things in jars
A really nice looking chicken about to get a heap of love from the oven
That chook fresh from the chooky solarium
Those salad vegetables getting ready to join the party
It was reals good


(serves 4 – 6)

1 nicely grown chicken. You know, a chook that got to eat grass and grubs and shit
100g butter
1 handful fresh herbs – thyme, lemon thyme (you should try it), rosemary, sage and parsley, roughly chopped
Salt and pepper
Salsa verde to serve

For the salad
4 medium kipflers or Dutch cream potatoes, boiled or steamed for 15-20 minutes until just cooked, cooled and then sliced into 1cm disks (you could defo use a cooked grain, sweet potato or some extra green vegetables if you don’t do potatoes)
200g green beans, halved
1 small head of broccoli cut into florets or 1 bunch of broccolini cut in half
50g (2 handfuls) leaf and/or herb mix
50g (1 handful) sunflower sprouts or whatever sprouts you can get hold of
2-3 radish, sliced thinly
A good splash of apple cider vinaigrette to dress
Salt and pepper

Rub chicken down with butter. Sprinkle with herbs and season with salt and pepper, ensuring that you put a little in its bot bot* too.
Roast in pre heated 180C (350F) oven for 1 hour or until cooked, basting with sexy-buttery-chickeny juices (I think I just drooled a little) every 15 minutes. Remove chicken from roasting pan and rest in a warm spot, loosely covered in foil for 10-15 minutes.
Add potatoes to oven pan and return to oven for 10 minutes. Add beans and broccoli to oven pan and return to oven for another 5 minutes. Chuck (place gently) all of the roasted vegetables into a large mixing bowl, add apple cider vinaigrette, leaves, sprouts and radish and toss gently until combined.
Now is a pretty good time to carve that chicken. Or, if you’re heaps slow at carving the chicken, maybe get someone else to do that while you sort the salad.
Get a handful of the salad-y stuff onto a plate, put a bit of chicken on the side, dress that chicken with a little salsa verde and eat it the heck in your face.
That’s some damn fine chicken.

*Bot bot; bottom. Anal cavity.

Chicken and chorizo… the go to dish at Chateau le Stockdale

Roasted chicken and chorizo.

That spread!
That spread!

The go-to dish at Chateau le Stockdale, but then, why the hell wouldn’t it be. This is the sort of thing that you could put into the Breville sandwich press and it’s going to come out cracking. Put it on a pizza with cows curd and parsley, in a burger, or in a pasta with cherry tomatoes and mint. On the grill, in the oven, in a pan, as a stew, or the bbq are all feasible methods to cook the same ingredients for very different yet still very similar results. And if it’s done over the coals you know you’re in for an extra 18 points at the very least. Some of the lesser known and accomplished cooking methods may be between the saddle and your horse as you ride eastward to glory, and between your stomach and the stomach/back of your partner while making sweet, sweet chicken and chorizo-y love.

We have friends and family staying at the mo’, and when past Graz asked Jennee what he should prepare for the feast she immediately suggested that she would think that chicken and chorizo would be a favourable choice. Evereee time. That girl is as predictable like the five buck hooker outside the bowls club on gentleman’s night… but heaps prettier!

On a semi-related side note*, Pauly is coming (I know. You thought he was just walking funny, right?) and we shall be doing things together that two men should never do in the kitchen… and we’ll probably cook up some crazy food too… or maybe we will just get drunk and I’ll cook chicken and chorizo. Either way, we’re on a winner. Get ready for this!

Char those chillis and garlic good and proper
Char those chillis and garlic good and proper
Peeled that charred skin back to reveal the smoky love
Peeled that charred skin back to reveal the smoky love
Charred chilli puree
Charred chilli puree
A cracking spread
A cracking spread
The photo says it all
The photo says it all

HONKY DORY STOCK STANDARD BASIC OVEN ROASTED CHICKEN AND CHORIZO with charred chilli puree for a little extra pizazz

6 chicken marylands (thigh with leg attached)

2-3 good chorizo sausage, slice 1cm thick on the diagonal. Or slice them straight if you have a phobia about that sort of thing

1 lemon, quartered

1 onion, cut into wedges

4-5 cloves of garlic, peeled but left whole

1 cup or so of apple cider and 2 tablespoons of plain flour to make gravy if you’re keen. Actually, make the farking gravy even if you’re not keen. It rules


  • Give the chicken a splash of olive oil, enough so it looks all glossy like the over weight Euro tourist on the town beach. You know, the one who smells slightly over baked? And then season it with salt and pepper
  • Roast at 180C for 30 minutes, then add all other ingredients (except the stuff for the gravy, unless you want to look like a true twat**) and roast for another 20 or so minutes, until everything is looking golden and temping… what, are we heroin junkies now? No? Well we damn well should be…
  • Once its all ready strain the juices into a pan and put on a moderate heat. Mix the flour with a good splash of apple cider to make a slurry. Now whisk the slurry into the pan juices and add the rest of the apple cider. Whisk so it doesn’t get lumpy. Cook out for a couple of minutes on a low simmer, adding a little more liquid if it gets to thick. Check seasoning
  • All good to eat now


3 jalepeno fresh chillis, charred over an open flame and then peeled

1 clove garlic, charred and then peeled (it won’t be very soft but that’s how we want it)

2 tablespoons lemon juice

¼ cup lovely olive oil

  • Combine and blitz
  • Check seasoning
  • Put on chicken


Obi on the prep bench
Obi on the prep bench
Just about ready to head over to the fire
The same ingredients about to be cooked in the camp oven on the fire
The end product from the fire. Chicken, chorizo and lemon with it's own gravy, and sweet potato, beetroot and carrot in the coals
The end product from the fire. Chicken, chorizo and lemon with it’s own gravy, and sweet potato, beetroot and carrot in the coals. This is good food no matter what language you speak

*I only said it was a semi-related side note

**that was there purely for Pauly. Everyone else; stop looking at things that aren’t meant for you!!!