Roast Butterflied Chicken with Honey Balsamic Vegetables

See all recipes

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.

By

Peter Bouchier

July 24, 2023

40th Anniversary

Poultry

4

servings

40

minutes

5

m prep +

35

m cook

calories

Equipment

No items found.

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

1.

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.

2.

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.

3.

Let the chicken rest for 5-10 minutes. Carve and serve with the vegetables.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

14.

15.

16.

17.

18.

19.

20.

Order now from our Christmas Store

Shop now

About the author

Peter Bouchier is Melbourne's leading premium butcher. We have three locations across Melbourne, and we're dedicated to providing the very best products for our customers.

Keywords:

"bbq", "grilled"

Get premium meat for any recipe with Peter Bouchier.

Find your store

Summer Carpaccio

This is a modern classic, first served by Giuseppe Cipriani Harry’s Bar in Venice in the 1950s. It’s the mix of salty, rich, sharp and clean flavours that make it an ideal match to light red wines or even textural whites. Some chefs pound out sirloin steak, others soft-freeze eye fillet and shave it on a meat slicer. We’ve added some easy-to-make sauces – a parmesan crème fraiche and a spring onion gel - that are so good you’ll find ways to use them in other dishes too.

Read the recipe

High Tea Chicken Sandwiches

There is nothing like a chicken sandwich. The secret is very fresh bread, way too much fresh butter, a velvety handmade real - egg mayonnaise and delicately poached chicken. For the mayo, use lightly flavoured extra virgin olive oil or good quality vegetable oil. Remember to refrigerate the mayo immediately after use as it is made with raw eggs.

Read the recipe

Beef Taco Lettuce Wraps

A fast and healthy midweek meal that is guaranteed to have them asking for seconds. You can use iceberg lettuce instead of cos lettuce or microwave some tortillas and serve hot and soft. Serve with Mexican beans, butter-fried mushrooms and some hot chilli sauce. Just be sure to brown the meat to get that deep, rich, south-of-the-border flavour.

Read the recipe

No items found.

Your bag