Friday, 25 September 2015

Greek-style Butterflied Chicken with Lemon Garlic Potatoes

Butterflying (removing the spine and flattening) a chicken means it cooks much faster than a whole chicken. This way, you can cook a chicken in about 45 minutes, perfect for a weeknight or anytime you feel like a roast meal but are in a rush…

For 4–6 servings:
1.6–2.0kg whole chicken
2 Tbsp olive oil
juice 1 lemon
2 cloves garlic, chopped
1 Tbsp paprika
1/2 tsp oregano
1/2 tsp salt

1-1.2kg floury or all-purpose potatoes
juice 1/2 lemon
2 Tbsp olive oil
2 cloves garlic, chopped
1/2 tsp salt

Turn the oven on to preheat to 200°C.

Place the chicken breast-side down on a board. Using a sharp knife or kitchen scissors, cut down one side of the spine from tail to neck. Repeat down the other side of the spine, then lift it out and discard. Open the chicken like a book until you encounter some resistance, then turn it over and press firmly on the breast until the breastbones crack and the chicken lies flat.

Stir the first measures of olive oil, lemon juice, chopped garlic, paprika, oregano and salt together in a small bowl.

Place the butterflied chicken in a foil-lined oven tray, then pour the oil mixture over it. Rub and or turn the bird in the marinade so all surfaces are coated. Place the chicken on a rack in the middle of the preheated oven and cook for 40–50 minutes or until golden brown and the juices run clear when the chicken is pierced at the thickest parts (the breast and thighs). When the chicken is cooked, remove it from the oven and let it rest for few minutes before dividing into portions.

Scrub the potatoes then cut them each into eight wedges. Place the potato wedges in a sturdy plastic bag, then add the remaining ingredients. Toss or massage the bag so the potatoes are covered in the oil mixture, then spread them in a single layer on a baking paper-lined oven tray.

Place the potatoes on a rack above the chicken and bake for 40–45 minutes until golden brown and tender.

Photography: Lindsay Keats Photography

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