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Simon Gault's ginger lemon chicken

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Simon Gault’s half roast ginger lemon chicken on olive bread sauce

For more information about Selaks Roast Day check out this link:

I remember during my childhood always looking forward to roast chicken and nothing has changed. Often on my drive home from a late night cooking I plan my attack on the left over roast chicken in the fridge. It is always a sure way to fill hungry tummies. This roast chicken has that “extra five percent magic” that will surprise your family and guests.


Serves 4


2 whole free range chickens, size 12

4 lemons

100g ginger root, peeled

60ml extra virgin olive oil

½ bottle Chardonnay

Pinch of salt

Pepper to season

2 tbsp pine nuts

2 tbsp flat leaf parsley, roughly chopped


Olive Bread Sauce

150g butter

2 garlic cloves, minced

¼ cup milk powder

2 cups chicken stock

100g sourdough bread, crust removed and cut into cubes

100g pitted olives, finely sliced



Preheat the oven 180°C. Slice 2 lemons in to thin rings and lay on roasting tray for the chickens to cook on.

Cut the chickens in half by cutting down both sides of the backbone with a large knife, remove the backbone and discard. Remove wing tips. Place the half chickens in a bowl. Grate the ginger, lemon zest and juice of two lemons, olive oil and Chardonnay in to the bowl of chicken. Season with salt and pepper. Ensure the chicken halves are covered in the mixture.

Transfer the chicken halves to the roasting tray, skin side up and lay them on top of the sliced lemon rings. Drizzle any remaining liquid in the chicken bowl over the chicken. Place in the oven for 45 minutes or until an internal temperature of 62°C.

While the chickens are cooking, on a separate tray toast the pine nuts in the oven until golden then set aside, be careful as they burn quickly.

Once the chicken is cooked remove from the oven and allow to rest for 20 minutes. Transfer to a cutting board and cut each half in two. Pour the remaining cooking juices in the roasting dish in to a sauce jug.


Olive bread sauce

Melt the butter in a saucepan with the garlic and cook over a medium heat for 2-3 minutes being careful not to brown the butter. Add the milk powder and cook for two minutes with the garlic while stirring continuously with a wooden spoon. Add the chicken stock, sourdough bread cubes and then bring to a simmer for five minutes. Remove from the heat and transfer to a blender and process until smooth. Return to a clean saucepan, add sliced olives and fold through. Cover and set aside until ready to reheat for serving.

While the chicken is resting, reheat the bread sauce adding the sliced olives at the last minute. Divide the sauce between four-six plates, top with two pieces of chicken. Garnish with a sprinkling of flat leaf parsley, toasted pine nuts and a few sliced lemons from the roasting tray.

Invite family and friends over and share a glass of Chardonnay or Pinot Noir.