Spiced Butterflied Chicken, Roasted Seasonal Vegies And Salmoriglio
Serves
4
Preparation
10
minutesCooking
45
minutesIngredients
4 4 French shallots
1 1 butterflied Mediterranean marinated chicken
700 g 700 kipfler potatoes, washed
1 1 bunch Dutch carrots
½ ½ bunch parsley
2 cloves 2 garlic
1 Tbsp 1 dried oregano
1 1 lemon
- From your pantry
1 Tbsp 1 honey
2 Tbsp 2 olive oil, plus extra ¹⁄³ cup
Salt and pepper, to season
Method
- Preheat oven to 220ºC fan-forced. Cut the shallots in half and place with chicken on a baking tray lined with baking paper. Cook for 45 minutes.
- Meanwhile, place potatoes in a pot of salted water and bring to the boil. Cook for 20 minutes until soft, drain and let dry. Cut the potatoes in half lengthways and set aside.
- Wash carrots and remove stems, reserving leaves for garnish. Place carrots on a baking tray lined with baking paper. Drizzle with 1 Tbsp oil and honey. Season. Cook for 25 minutes.
- Meanwhile, for the salmoriglio, finely chop parsley and place into a mixing bowl. Crush garlic and add to bowl. Add oregano and zest of ½ a lemon, then season. Add extra olive oil and mix well. Set aside.
- Bring a large frying pan to high heat. Add remaining 1 Tbsp of olive oil and add potatoes. Cook for 3 minutes, on each side, until golden brown. Remove from the pan.
- Remove chicken, shallots and carrots from the oven. Serve with salmoriglio and crispy potatoes.
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