Butterflied Roast Chicken is a perfect midweek meal. Marinade your chicken with paprika, garlic, tarragon, sugar and lemon juice. Place squeezed lemon wedges, potatoes and red onion wedges in the base of a roasting pan and top with the chicken. Bake in the pan and dinner will be ready. Serve chicken in portions with lemon, potato and onions. Scatter with tarragon leaves and serve with steamed green beans.
Midweek Roast Chicken Recipe
Serves 4
Ingredients:
1.6kg fresh chicken
2 tbsp olive oil
2 tsp sweet paprika
2 garlic cloves, crushed
1 tbsp tarragon, coarsely chopped
1 tbsp brown sugar
2 lemons, cut into wedges
800g new potatoes
2 red onions, cut into wedges
tarragon sprigs, to serve
steamed green beans, to serve
Method:
Preheat oven to 200°C.
Use kitchen scissors to cut down both sides of chicken’s backbone. Remove and discard. Turn chicken breast-side up. Push down with the palm of your hand to flatten. Tuck wings under breast and push a metal or bamboo skewer diagonally through wing to thigh on opposite side. Repeat on the other side.
Combine 1 tablespoon oil, paprika, garlic, tarragon, sugar and lemon juice in a small bowl. Brush evenly over chicken. Season well with salt and freshly ground black pepper.
Arrange squeezed lemon wedges, potatoes and red onion wedges in the base of a roasting pan. Drizzle with remaining oil and season. Place chicken on top of potato mixture.
Roast in preheated oven, basting occasionally, for 1 hour or until chicken juices run clear when the thickest part of the thigh is pierced. Transfer to a platter and cover with foil. Set aside for 10 minutes to rest.
Serve chicken in portions with lemon, potato and onions. Scatter with tarragon leaves and serve with steamed green beans.
