All love roast chicken, but on weeknights, time is of the essence. This is where the super-easy three-step method of butterflying a chicken comes in handy!
Step 1: To butterfly a chicken, place it breast side down.
Step 2: Remove the backbone with kitchen shears.
Step 3: Flip the chicken and simply press firmly on the breastbone to break it and flatten the chicken.
Once you butterfly the chicken, try this hearty roast for a quick and easy meal.
Butterflied Chicken Roasted with Panko Parmesan Crust served with Salsa Verde
Ingredients
1 Rangitikei chicken
400-500g baby potatoes, halved
1/4 cup parmesan cheese, finely grated
half cup pink bread crumbs
1 tbsp olive oil
1 tsp lemon zest
FOR THE SALSA VERDE
1 packed cup baby spinach leaves
1 small bunch Italian parsley, roughly chopped
1 small shallot, diced
1 clove garlic
half tsp sea salt
2-3 tbsp boiling water
1/4 cup olive oil
method
In a small bowl, toss fresh rosemary, garlic and lemon with plenty of sea salt and freshly ground black pepper. Marinate the chicken in the sauce for at least 30 minutes - the longer the better.
Preheat oven to 175°C and line a baking sheet with parchment paper. Arrange the baby potatoes on the bottom and the butterfly chicken in the middle. Grill the chicken for 30 minutes. Meanwhile, in a food processor, process the Parmesan, pink, garlic, and oil into finely chopped breadcrumbs. Sprinkle over chicken and cook for another 25-30 minutes, or until chicken is golden brown and cooked through and potatoes are tender.
For the salsa verse, place the spinach, parsley, shallot, garlic and salt in a food processor and finely chop. Add hot water and stir until smooth. Then add the oil and mix until combined.
Serve Butterfly Chicken Nuggets with hash browns and salsa verde with a tomato salad.
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