Honey & Rosemary Butterfly Chicken with Feta & Sundried Tomatoes
‘Butterflied’ chickens became quite a popular addition to the supermarket line-up a couple of years ago – and with a price-tag that was a little outrageous.
Buy a frozen chicken as they are much cheaper usually. Defrost it and then cut down the backbone with your kitchen scissors – (breast side down) – remove and discard the back bone. Turn the chicken over so the breast side is up, open the chicken out onto the chopping board, and flatten it using the palm of your hand.
Once you have done this a couple of times, you will find it very easy to do, and wonder why you paid $20 for one ready-to-go from the supermarket!
This recipe has been a go-to recipe as it is quick and easy to prepare, and tasty with the addition of the topping.
Being able to cook the potatoes under the chicken, not only makes them even more flavoursome, but reduces the dishes 🙂
- 1 Chicken,rubbed down with honey & sprinkled with chopped fresh rosemary
- 5 large Agria potatoes, peeled, and sliced 1 cm thick
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 1 1/2 cups chicken stock
- Ground black pepper and sea salt
- small handful of basil, chopped
- 2 tbsp thinly sliced sundered tomatoes
- 1 clove garlic, crushed
- finely grated zest of 1 lemon
- 100 g feta, crumbled
Preheat the oven to 180°c
Topping – combine all of the ingredients in a bowl and season. Set aside.
Toss the potatoes with the olive oil and garlic and then arrange, slightly overlapping in a large baking dish. Pour over the stock and season with salt & pepper.
Season the chicken and place skin side down on top of the potatoes and roast for 30 minutes.
Turn the chicken over and roast for another 30 minutes.
Remove from the oven and spread the topping over the top of the chicken and roast for a further 10 minutes until the toppings lightly golden and the chicken is fully cooked through -and the potatoes are tender.
Lift the chicken off the potatoes onto a large plate and carve as you wish. Divide the potatoes onto warmed dinner plates, top with the chicken. Serve with roasted vine tomatoes and a shaved fennel & rocket salad.
Happy eating xx