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Jessica Nguyen's roast chicken with peach panzanella salad

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Served with a fresh peach panzanella salad, this roast chicken recipe by Jessica Nguyen makes for a delicious weekend roast that’s different to your usual.

  • Serves6
  • Cook time1 hour 45 minutes
  • Prep time35 minutes, + overnight chilling & 15 mins resting time
Jessica Nguyen's roast chicken with peach panzanella salad

Ingredients

  • 2kg Coles RSPCA Approved Whole Chicken
  • 125g butter, at room temperature
  • 3 garlic cloves
  • 1 lemon, rind finely grated

Peach panzanella salad

  • 1/3 Coles Bakery Sourdough Baguette*, cut into small pieces
  • 2 tbs olive oil
  • 200g cherry tomatoes, halved
  • 250g pkt Coles Australian Qukes Baby Cucumbers, cut into 2cm pieces
  • 2 yellow peaches, stoned, cut into thin wedges
  • 1 red onion, thinly sliced
  • 200g pkt Coles Australian 4 Leaf Salad
  • 1 tbs balsamic glaze
  • 100g buffalo mozzarella or burrata, torn
  • Basil sprigs, to serve
  • 1/2 lemon, juiced

Basil oil

  • 1 bunch basil, leaves picked
  • 1 cup (250ml) olive oil

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Pat chicken dry with paper towel and place on a baking tray. Season with salt and place, uncovered, in the fridge overnight to dry out the skin.
  2. Step 2

    To make the basil oil, cook the basil in a small saucepan of boiling water for 2 mins. Use a slotted spoon to transfer basil to a bowl of iced water to refresh. Drain well. Use your hands to squeeze basil to remove excess water. Pat dry with paper towel. Place the basil and oil in a food processor and process until smooth. Transfer to an airtight container and place in the fridge overnight to develop the flavours.
  3. Step 3

    Remove chicken from the fridge and set aside to bring to room temperature.
  4. Step 4

    Place the butter, garlic and lemon rind in a food processor and process until smooth and combined. Season.
  5. Step 5

    Beginning at the neck end of the chicken, use your fingers to carefully make a pocket between the flesh and skin of the chicken breasts and top of the legs. Spoon the butter mixture under the skin and use your hands to spread the butter mixture over the breasts and legs. Use kitchen string to tie the legs together.
  6. Step 6

    Preheat oven to 180°C. Transfer chicken to a roasting pan. Roast for 1 1/2 hours or until the chicken is golden and cooked through and the juices run clear when the thickest part of the thigh is pierced with a skewer. Loosely cover with foil and set aside for 15 mins to rest.
  7. Step 7

    While the chicken is resting, to make the peach panzanella salad, increase oven to 200°C. Line a large baking tray with foil. Place bread on the tray and drizzle with half the oil. Toss to combine. Bake for 10 mins or until golden brown.
  8. Step 8

    Combine tomato, cucumber, peach, onion, salad leaves and bread in a large bowl. Drizzle with balsamic glaze and remaining oil. Toss to combine. Transfer to a large serving platter. Arrange the mozzarella or burrata over the salad. Sprinkle with basil and drizzle with the lemon juice and 1 tbs basil oil.
  9. Step 9

    Serve chicken with the salad.

    *Selected stores only

Jessica Nguyen's roast chicken with peach panzanella salad

Jessica Nguyen's roast chicken with peach panzanella salad
  • Serves6
  • Cook time1 hour 45 minutes
  • Prep time35 minutes, + overnight chilling & 15 mins resting time
Ingredients
  • 2kg Coles RSPCA Approved Whole Chicken
  • 125g butter, at room temperature
  • 3 garlic cloves
  • 1 lemon, rind finely grated

Peach panzanella salad

  • 1/3 Coles Bakery Sourdough Baguette*, cut into small pieces
  • 2 tbs olive oil
  • 200g cherry tomatoes, halved
  • 250g pkt Coles Australian Qukes Baby Cucumbers, cut into 2cm pieces
  • 2 yellow peaches, stoned, cut into thin wedges
  • 1 red onion, thinly sliced
  • 200g pkt Coles Australian 4 Leaf Salad
  • 1 tbs balsamic glaze
  • 100g buffalo mozzarella or burrata, torn
  • Basil sprigs, to serve
  • 1/2 lemon, juiced

Basil oil

  • 1 bunch basil, leaves picked
  • 1 cup (250ml) olive oil
    Description

    Served with a fresh peach panzanella salad, this roast chicken recipe by Jessica Nguyen makes for a delicious weekend roast that’s different to your usual.

    Method
    1. Step 1

      Pat chicken dry with paper towel and place on a baking tray. Season with salt and place, uncovered, in the fridge overnight to dry out the skin.
    2. Step 2

      To make the basil oil, cook the basil in a small saucepan of boiling water for 2 mins. Use a slotted spoon to transfer basil to a bowl of iced water to refresh. Drain well. Use your hands to squeeze basil to remove excess water. Pat dry with paper towel. Place the basil and oil in a food processor and process until smooth. Transfer to an airtight container and place in the fridge overnight to develop the flavours.
    3. Step 3

      Remove chicken from the fridge and set aside to bring to room temperature.
    4. Step 4

      Place the butter, garlic and lemon rind in a food processor and process until smooth and combined. Season.
    5. Step 5

      Beginning at the neck end of the chicken, use your fingers to carefully make a pocket between the flesh and skin of the chicken breasts and top of the legs. Spoon the butter mixture under the skin and use your hands to spread the butter mixture over the breasts and legs. Use kitchen string to tie the legs together.
    6. Step 6

      Preheat oven to 180°C. Transfer chicken to a roasting pan. Roast for 1 1/2 hours or until the chicken is golden and cooked through and the juices run clear when the thickest part of the thigh is pierced with a skewer. Loosely cover with foil and set aside for 15 mins to rest.
    7. Step 7

      While the chicken is resting, to make the peach panzanella salad, increase oven to 200°C. Line a large baking tray with foil. Place bread on the tray and drizzle with half the oil. Toss to combine. Bake for 10 mins or until golden brown.
    8. Step 8

      Combine tomato, cucumber, peach, onion, salad leaves and bread in a large bowl. Drizzle with balsamic glaze and remaining oil. Toss to combine. Transfer to a large serving platter. Arrange the mozzarella or burrata over the salad. Sprinkle with basil and drizzle with the lemon juice and 1 tbs basil oil.
    9. Step 9

      Serve chicken with the salad.

      *Selected stores only