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Roasted chicken

with salmoriglio spaghettini & garlic bread

Serves 6

Preparation 30 minutes

cooking time 35 minutes

Recipes and Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz
Food Preparation Maddy Jeffreys and Breesa Swann


1 basic pasta dough
1 whole chicken, cleaned and butterflied
2 tbsp olive oil
sea salt and cracked pepper

1 bunch oregano, leaves picked
½ bunch parsley, leaves picked
4 anchovy fillets
6 garlic cloves, chopped
200ml olive oil
juice and zest of 2 lemons
sea salt and cracked black pepper

garlic bread
100g butter, room temperature
4 garlic cloves, crushed
sea salt and cracked black pepper
1 sourdough baguette
1 cup sage leaves


1Preheat oven to 220°C. To make spaghettini, roll pasta dough out to number four setting on the pasta machine and use the thinnest setting on pasta cutter. Dust with flour and set aside.‍‍

2 To make salmoriglio, place oregano, parsley, anchovies and garlic in a mortar and pestle and crush to a rough paste. Transfer to a bowl. Add olive oil and lemon juice and zest, stir to combine. Season with salt and pepper.  

3To make garlic bread, place butter and garlic in a bowl, season with salt and pepper, mix to combine. Slice baguette every 2cm without cutting through bread. Spread the butter through each slice and push in the sage leaves.

4Place chicken on a lined baking tray, drizzle with olive oil and season with salt and pepper. Place in oven and roast for 15 minutes. Add garlic bread to the oven and roast for another 15-20 minutes or until both are golden and crisp. Remove from oven and allow to rest.

5Cook spaghettini in a large pot of salted boiling water for 2-3 minutes or until al dente. Drain and toss with half of the salmoriglio sauce. Drizzle remaining sauce over chicken and serve with garlic bread.

Wine Match

2017 Stefano Lubiana Primavera Chardonnay, Tasmania, A$34

The key food/wine link here is the acid-etched flavours of the Primavera with its oak well in the background and its white nectarine and grapefruit flavours to the fore. Similarly the salmoriglio sauce is given oomph by the anchovies and garlic with the zing of lemon and savoury note of the oregano bringing balance.