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| Honey and rosemary butterfly chicken with feta and sundried tomatoes |
Serves 4 6
Honey and rosemary butterfly chicken with feta and sundried tomatoes ingredients: 1 Waitoa Free Range Butterfly Chicken, Honey and Rosemary. 5 large Agria potatoes, peeled and sliced 1 cm. 2 tablespoons olive oil. 2 cloves garlic, crushed. 1 and 1/2 cups chicken stock. sea salt and freshly ground pepper
Topping: small handful basil, chopped. 2 tablespoons thinly sliced sundried tomatoes. 1 clove garlic, crushed. finely grated zest 1 lemon. 100 grams feta, crumbled
Honey and rosemary butterfly chicken recipe
Preheat to the oven to 180C
Topping: Combine all the ingredients in a bowl and season. Toss the potatoes with the olive oil and garlic then arrange, slightly overlapping in a large baking dish. Pour over the stock and season with salt and pepper. Season the thicken and place skin side down on top of the potatoes and roast for 30 minutes. Turn the thicken over and roast for another 30 minutes. Remove from the oven and spread the stuffing over the top of the thicken. Roast for a further 10 minutes until the topping is lightly golden and the chicken is fully cooked through and the potatoes are tender
To serve: Carefully lift the chicken off the potatoes to a large plate. Transfer the potatoes to a serving platter and pour over any pan juices. Place the chicken on top. Serve with roasted vine tomatoes and a shaved fennel and rocket salad. By then, the honey and rosemary butterfly chicken is ready
