Name: Roast chicken with crunchy bread and almond gremolata
Ingredients: ½ cup (80g) roasted almonds, chopped; 4 fresh sage leaves; 1 teaspoon finely grated lemon rind; 2 cloves garlic, chopped coarsely; 1/3 cup (80ml) extra virgin olive oil; 1.8kg whole chicken; ¼ bunch celery (375g), pale inner leaves reserved; ¼ loaf (150g) sourdough bread, torn; into 4cm pieces; 2 baby parsnips (240g), cut into eighths; 2 bunches (800g) rainbow baby carrots, trimmed, halved lengthways; 1 cup (250ml) chicken stock; ALMOND GREMOLATA; ½ cup (80g) finely chopped roasted almonds; 1 small clove garlic, crushed; 3 teaspoons finely grated lemon rind; 1/3 cup finely chopped flat-leaf parsley leaves

Ingredients

½ cup (80g) roasted almonds, chopped

4 fresh sage leaves

1 teaspoon finely grated lemon rind

2 cloves garlic, chopped coarsely

1/3 cup (80ml) extra virgin olive oil

1.8kg whole chicken

¼ bunch celery (375g), pale inner leaves reserved

¼ loaf (150g) sourdough bread, torn

into 4cm pieces

2 baby parsnips (240g), cut into eighths

2 bunches (800g) rainbow baby carrots, trimmed, halved lengthways

1 cup (250ml) chicken stock

ALMOND GREMOLATA

½ cup (80g) finely chopped roasted almonds

1 small clove garlic, crushed

3 teaspoons finely grated lemon rind

1/3 cup finely chopped flat-leaf parsley leaves

Method

Preheat oven to 200°C (180°Cfan-forced). Oil a large roasting pan.

Blend or process almonds, sage, rind, garlic and 1½ tablespoons oil until a rough paste forms; season.

Pat chicken dry with paper towel. Spread almond mixture evenly between chicken skin and breast and tops of the legs. Place chicken in oiled pan; season.

Place celery around chicken; top with bread. Drizzle with another 1½ tablespoons of the oil.

Place parsnip, carrot and stock in another large roasting pan; drizzle with remaining oil. Season. Roast chicken and vegetables for 1¼ hours or until chicken is cooked through. Transfer chicken, breast-side down, to a tray; cover loosely with foil. Stand for 15 minutes. Roast vegetables for a further 20 minutes or until golden and tender.

ALMOND GREMOLATA Combine all ingredients in a small bowl; season to taste.

Serve chicken with sourdough and vegetables, sprinkled with almond gremolata.