Light summer lunch or dinner? Try citrus and herb roast chicken with summer salsa

With Christmas behind us, the traditional roast turkey or glazed ham, accompanied by Brussels sprouts, roasted potatoes and other stodgy vegetables, doesn’t always suit the season.

This menu – suggested by some of the chef lecturers at Capsicum – embraces bright flavours, fresh produce and relaxed alfresco style, perfect for a long lunch on the deck or a balmy evening dinner. And it also means you don’t have to spend half the day in the kitchen, as the recipes are simple and easy while still remaining special.

First off, a light, aromatic and juicy Citrus & Herb Roast Chicken with Summer Salsa that is ideal with a glass of chilled white wine. This recipe serves six.

Ingredients

For the chicken:

• 1 whole chicken (1.8–2 kg)
• 2 tbsp olive oil
• 2 tbsp butter, softened
• Zest of 1 lemon + 1 orange
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp chopped rosemary
• Salt and pepper
• 1 lemon, quartered

Read more: Parkhurst garden grows more than just food

For the summer salsa:

• 1 mango, diced
• 1 cup pineapple, diced
• ½ red onion, finely chopped
• 1 small cucumber, diced
• 1 red chilli, finely chopped (optional)
• Juice of 1 lime
• Small handful of coriander or mint, chopped

Method

Heat oven to 200°C. Pat chicken dry. Combine oil, butter, citrus zest, garlic, herbs, salt and pepper, then rub all over the chicken, including under the skin.

Place lemon quarters in the cavity, then roast for around 75 minutes or until juices run clear. Remove from the oven and rest it for 10 minutes before carving.

To make the salsa: Combine the mango, pineapple, onion, cucumber, chilli, lime juice and herbs. Spoon salsa over the top of the chicken before carving.

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