Butterflying chicken means you can cook it faster and more evenly. It is a great way to enjoy a roast meal without taking hours to cook it. Pushing the flavourings underneath the chicken's skin ensures the bird is packed full of flavour.
We are so happy to be able to share this recipe from our new cookbook For the Love Of... This is one of our favourite recipes from our cookbook. We chose it because we make it on a regular basis and has become a staples on our weeknight menu.
Ingredients
| 200 g | Feta |
| 1 | Lemon, zest and juice |
| ¼ cup | Parsley |
| ¼ cup | Basil leaves |
| 2 cloves | Garlic, minced |
| 1 | Whole chicken, free range, size 14, butterflied (Main) |
| 3 Tbsp | Olive oil |
| 6 sprigs | Thyme |
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Directions
- Preheat the oven to 190C. Mix together all the ingredients except the chicken, oil and thyme, until well combined.
- Work your fingers between the skin and the meat of the chicken, being careful not to make any holes in the skin, to make pockets for the filling.
- Place spoonfuls of the feta mix under the skin and massage until it forms an even layer underneath. Generously season and rub 1 tbsp of oil over the chicken.
- Heat a large ovenproof pan with 2 tbsp of olive oil over medium-high heat. Add the thyme as the oil becomes hot. Once the pan is hot, add the chicken, skin side down. Sear the outside for 7-8 minutes, or until golden.
- Turn over and brown the underside of the chicken. Place the whole dish in the oven and bake for 35 minutes, then remove from the oven and rest for 10 minutes. Serve with a big leafy salad.
