French-Style Roasted Butterflied Chicken
This delicious butterflied chicken with roast veggies and a side of green beans, is easy to make and will be sure to satisfy everyone at the dinner table.
4 Servings
50 Mins
INGREDIENTS & EQUIPMENT
1.9kg Ingham’s whole chicken
750g chat potatoes, thickly sliced
4 eschalots, peeled
2 tablespoons olive oil
Salt and pepper, to taste
3 parsnips, peeled, halved lengthways
1 bunch Dutch carrots, trimmed, peeled
50g butter, chopped
250g green beans, trimmed
¼ cup slivered almonds, toasted
Lemon wedges, to serve
Marinade
2 tablespoons olive oil
30g butter, melted
1 tablespoon finely chopped fresh tarragon
3 cloves garlic, crushed
2 tablespoons Dijon mustard
1 tablespoon lemon juice
in a few simple steps
1. Preheat oven to 200C (fan-forced). Lightly grease a large roasting pan. Grease and line an oven tray.
2. Butterfly the whole chicken, by removing the backbone and flattening. Watch Manu’s Tips and
Tricks video on How to Butterfly a chicken.
3. Arrange potatoes and eschalots in a single layer in prepared roasting pan. Drizzle with half the
oil and season with salt and pepper. Top with chicken.
4. Place parsnips and carrots on prepared tray. Drizzle with remaining oil and season with salt
and pepper.
5. To make marinade, combine all ingredients in a bowl. Season with salt and pepper and mix well. Brush half over the chicken.
6. Roast chicken on upper shelf of oven for 30 minutes. Brush with remaining marinade. Roast for a further 20 minutes, or until chicken is cooked through (insert a small sharp knife into the thickest part of the thigh, juices will run clear if cooked.).
7. Meanwhile, roast vegetables on lower shelf of oven for 40 minutes, or until tender.
8. Just before serving, melt butter in a medium frying pan over medium-high heat until frothy. Cook the beans, tossing occasionally, for 2 to 3 minutes, until tender. Stir in almonds. Remove from heat.
9. Serve chicken and vegetables with buttered beans and lemon wedges.
