Serves: 6This is a simple combination of flavours that screams summer and can be served hot or cold.

The chicken becomes more flavourful the longer you marinate it for – two days is ideal – so you’ll need to begin this recipe at least a day in advance.

Preserved lemon chicken
1⁄2 cup preserved lemons, pips removed
1 tablespoon honey
1 cup curly parsley leaves
2-3 garlic cloves, finely chopped
1 tablespoon finely chopped thyme leaves
50ml olive oil
50ml grapeseed oil (or other flavourless oil)
1⁄4 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon salt
1 x size 16 chicken

Place all the ingredients, except the chicken, in a food processor. Process until a paste forms. This is the marinade.

Using kitchen shears or a sharp knife, remove the backbone from the chicken and open it out flat. Liberally coat the bird with the marinade, rubbing it into the flesh and skin. Cover and refrigerate at least overnight, ideally up to two days.

To cook & serve
2 (about 800g) eggplants
olive oil for cooking
280g jar artichokes in oil, artichokes quartered and oil reserved
1⁄4 cup pine nuts, toasted
1⁄2 cup mint leaves
juice of 1 lemon
lemon halves to serve

Remove the chicken from the fridge 30 minutes before cooking. Preheat the oven to 180°C and place a roasting tray in the oven to heat.

Place the chicken, breast side up, on the hot roasting tray and cook for 45 minutes or until the juices run clear when a skewer is inserted into the thickest part. Remove from the oven and transfer to a warmed plate. Cover with foil and set aside to rest.

Meanwhile, cut the eggplants lengthways into thick slices. Brush with oil and season with salt and freshly ground black pepper. Put the strips on a preheated baking tray and cook for 8 to 10 minutes in the oven. Turn and cook for a further 8 minutes or until golden. Remove and cool.

Cut the eggplant into chunks and place in a bowl with the artichokes, pine nuts and mint, tearing the leaves as you add them. Add a little of the artichoke oil and a squeeze of lemon juice then toss gently to combine.

Carve the chicken then serve with the eggplant salad and lemon halves.

Wine - A leaner style South Island chardonnay.