LEMONY BUTTERFLIED CHICKEN WITH NEW POTATOES

In this summery one-tray meal, thinly sliced lemons infuse the potatoes and garlicky chicken, giving it a burst of bright flavour. Perfect with a fresh green salad on the side.

Prep:
15 mins
Cook:
1 hour
Serves:
4

Ingredients

750g new potatoes

1 lemon

1 Tbsp olive oil

1 butterflied chicken

100g Lewis Road Creamery garlic & parsley butter, softened

½ cup white wine

Italian parsley, chopped, for garnishing

Method

Preheat the oven to 180°C.

Cut the potatoes into 4mm thick slices and cut the lemon very thinly (a mandolin is good for this). Put into a roasting dish, then drizzle with the oil, season with salt and pepper, and mix well. Put into the oven to bake for 15 minutes.

Meanwhile, use your hands to loosen the skin under the breasts and legs of the chicken, then push most of the butter under the skin. Melt the remaining butter and brush it over the skin of the chicken. This can be done a day ahead if you prefer.

After the potatoes have cooked for 15 minutes, nestle the chicken, skin side up, in the pan. Season with salt and pepper and add the white wine to the potatoes. Return to the oven and cook for 45-50 minutes until the potatoes are cooked through and the chicken is golden. Scatter over the parsley to serve.