Our marinated butterflied chicken is a fast meal that can be out of the bag, in the oven, and on the table in 40 minutes. All bones have been removed other than drumsticks and wings meaning the chicken cooks quickly and evenly. We often serve our butterflied chicken with grilled vegetables. It’s quick and easy to prepare while the chicken is cooking. We’ve chosen fennel and zucchini but you can try finely sliced celeriac, eggplant, capsicum bok choy, half cos lettuce.
| Servings | 4 |
| Preparation time | 5 mins |
| Cooking time | 35 mins |
INGREDIENTS
- 1 butterflied marinated chicken
- 1 large fennel bulb, cut into 8 wedges
- 4 zucchini, sliced
- 4 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 1 teaspoon thyme
- Salt and pepper
METHOD
- Preheat the oven to 220°C/200°C fan. Place the chicken on an oiled roasting pan. Place the chicken skin side up on the pan and cook in the oven for 20 minutes until the skin browns. Reduce heat to 180°C/160°C fan and cook for a further 15 minutes, or until the juices run clear when probed.
- Meanwhile, preheat a griddle or BBQ grill to medium-high. Toss the vegetables in the balsamic vinegar, honey, oil, thyme and season with salt and pepper. Place them on the heat and grill each side for five minutes or until golden and beginning to soften.
- Let the chicken rest for 5-10 minutes. Carve and serve with the vegetables.
