Try this fabulous dish as a summer breakfast or light snack. Packed with flavour and healthy ingredients it’s also a treat for the eye.

Serves 4-6



  • 2 cups Meredith Dairy Cultured Goat Milk
  • Zest and juice of 1 lemon
  • 3 cloves garlic, chopped
  • 2tsp chilli flakes
  • 2tsp each of ground coriander, fennel and cumin seed
  • Sea salt flakes and freshly ground black pepper

Chicken and Vegetables

  • 6 bone in chicken thighs, skin on
  • 2 red onions, peeled, cut into wedges
  • 8 garlic cloves, skin on
  • 1 small cauliflower, in florets
  • 750g butternut pumpkin, peeled, cut into small wedges
  • 1 can chickpeas, drained and rinsed
  • 1tbsp combined crushed coriander and fennel seed
  • 1tsp chilli flakes
  • Zest of 1 lemon
  • Extra Virgin Olive oil
  • Sea salt flakes and freshly ground black pepper
  • ½ cup Meredith Dairy Cultured Goat Milk combined with ½ bunch chopped coriander, salt and pepper


Combine 2 cups goat milk, zest and juice of 1 lemon, garlic, chilli flakes, spices, salt and pepper in a large freezer bag. Add chicken; refrigerate overnight.

Preheat oven to 180C, Remove chicken from marinade, pat dry and place on a baking tray lined with baking parchment. Surround with onion wedges, garlic, and drizzle with 2tbsp olive oil. Roast for 35-40 minutes, basting once, until juices run clear and chicken is browned.

Meanwhile, combine vegetables, spices, chilli flakes, lemon zest and 2tbsp olive oil in a large bowl and toss to combine. Place on a baking tray, put in the oven with chicken; cook for 30 minutes, turning vegetables twice. When nicely charred and tender, place on a serving dish, top with the chicken, onions and garlic, pour over pan juices, drizzle with goat milk dressing, and serve.

Brined Spiced Roast Chicken