Try this French-style roasted butterflied chicken by Manu Feildel

How to make French-style roasted butterflied chicken

Serves: 4
Prep: 25 mins
Cook: 50 mins

Ingredients

1.9kg Ingham’s whole chicken
750g potatoes, thickly sliced
4 shallots, peeled
2 tablespoons olive oil
salt and pepper, to taste
3 parsnips, peeled, halved lengthways
1 bunch carrots, peeled
50g butter, chopped
250g green beans, trimmed
¼ cup slivered almonds, toasted
lemon wedges, to serve

Marinade

2 tablespoons olive oil
30g butter, melted
1 tablespoon finely chopped fresh tarragon (If tarragon is unavailable, you can replace it with fresh thyme or rosemary)
3 cloves garlic, crushed
2 tablespoons Dijon mustard
1 tablespoon lemon juice

Method

Preheat oven to 200°C fan. Lightly grease a large roasting pan. Grease and line an oven tray.
Butterfly the whole chicken (see below) by removing the backbone and flattening.
Arrange potatoes and shallots in a single layer in prepared roasting pan. Drizzle with half the oil, then season with salt and pepper. Place chicken on top.
Place parsnips and carrots on prepared tray. Drizzle with the remaining oil, then season with salt and pepper.
To make the marinade, combine all ingredients in a bowl. Season with salt and pepper, mixing well. Brush half over the chicken.
Roast chicken on upper shelf of oven for 30 minutes. Brush with the remaining marinade. Roast for a further 20 minutes or until chicken is cooked through (insert a small sharp knife into the thickest part of the thigh – juices will run clear if cooked.)
Meanwhile, roast vegetables on lower shelf of oven for 40 minutes or until tender.
Just before serving, melt butter in a medium frying pan over medium-high heat until frothy. Cook the beans, tossing occasionally, for 2 to 3 minutes or until tender. Stir in almonds. Remove from heat.
Serve chicken and vegetables with buttered beans and lemon wedges.

My Kitchen Rules judge Manu Feildel with his French-style roasted butterflied chicken.

Lay the chicken so that the back is facing up – legs on your chopping board and wings up.

Hold the chicken by the parson’s nose. Using kitchen shears, cut from the parson’s nose along one side of the backbone up to the neck. Then cut along the other side of the backbone. You will now be able to remove the backbone completely.

Flip your chicken over and squash it a little bit so it’s nice and flat. And this is your butterflied chicken!

Manu’s instructions for butterflying a chicken

About Ingham’s

All of Ingham’s chicken farms are 100% SPCA certified, meeting rigorous animal welfare standards. Ingham’s is proudly the first company in New Zealand to achieve this for both free range and barn-raised chicken.

Ingham’s NZ is proudly Kiwi and committed to being Always Good. All Ingham’s NZ products are raised locally, chickens are nurtured with optimum nutrition and with NO hormones or steroids.