Oxford Landing Estates

  • Serves 6
  • About 2 hours. (40 minutes active).


  • 1 kg free range chicken
  • 150 g unsalted butter room temperature
  • 4 sprigs rosemary stripped
  • 4 sprigs French tarragon stripped
  • 1/4 cup extra virgin olive oil
  • 1 tbsp sea salt


  • 600 g chat (new) potatoes
  • 500 g baby parsnips peeled
  • 2 bunches heirloom carrots peeled
  • 60 g butternut squash
  • 2 whole garlic bulbs cut in half
  • ¾ cup extra virgin olive oil
  • 100 g unsalted butter
  • 1 tbsp sea salt


Pre-heat a fan forced oven to 200°C.

Place the chicken onto a lined baking tray, set aside.

Place the butter into a mixing bowl, then add the thyme, rosemary & tarragon and combine together well.

Then place your finger between the breast of the chicken and the skin, working your way down to the neck creating a pocket, but ensure that you do not make a hole in the skin.

Stuff the herb butter under the skin, then push through until evenly spread over the breast. Set aside for 30 minutes to come to room temperature.

Meanwhile prep the vegetables; place the potatoes into a pot and cover with cold water, place over a high heat and bring to the boil. Boil the potatoes until they are just cooked in the centre: you can test this by placing the tip of a knife into the potatoes. Strain off the water. Once they are cool enough to handle, gently crush or tear them in half.

Place the potatoes onto a lined baking tray with the parsnips, pour over half of the olive oil and toss together well to coat the potatoes and parsnips. Dot half the butter over the top and season with sea salt.

Chop the pumpkin into large pieces, leaving the skin on, then place into another lined baking tray with the carrots and garlic. Pour over the remaining olive oil, toss to coat the pumpkin & carrots, dot over the remaining butter and season with sea salt.

Place the chicken and vegetables into the pre-heated oven and roast for 1 hour and 10 minutes. After this time remove the chicken from the oven and allow to rest for 20 minutes. Continue to roast the vegetables until golden brown.

Carve the chicken and serve with the roasted tray trimmings and pan juices.

And to drink?

2018 Shiraz

Dark purple in colour with red hues. Fresh plum and subtle vanilla oak with hints of violets and floral aromas. The generous silky palate has blueberry and plum fruit, complemented by soft, supple tannins with hints of milk chocolate and warm spices. Bright fruit flavours linger during the long succulent finish. A lightly spiced ragù or massaman vegetable curry would be a great accompaniment.

PDF tasting notes

Real Food is for Real People...

We've put together this collection of recipes to show you how we eat around here. It's not really a coincidence that our food is a lot like our wine: authentic, approachable, and as unpretentious as we can possibly make it.

We'll keep adding to this library over the seasons, to give you loads of choice whatever the occasion you're cooking for.

Chris Wotton

Kitchen Genius

Chris is the main man behind the real food here. Chris' laidback style covers an impressive core of proper, tried-and-tested food wisdom. This guy seriously knows his stuff in the kitchen.

The cooking photos you see here on oxfordlanding.com are shot at his place - an amazing old homestead which is so textbook rustic-perfect, you'd almost think he was doing it on purpose (don't worry, he isn't!).

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