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Butterflied Herb Chicken


With  Helen Jackson

Butterflied Herb Chicken

Prep Time: 20 mins
Cook Time: 45 mins
Serves: 5
Cost per serve: $2.50

Ingredients
1 size 16 chicken
100g butter
3 cloves garlic
1 tsp ground cumin
1 tsp sea salt
1 large handful flat leaf parsley leaves
1 Tbsp chopped rosemary
2 tsp thyme leaves
2 tsp oregano leaves
finely grated rind of 1 lemon
freshly ground black pepper
olive oil

Method
Preheat the oven to 180C.
Using a sharp knife cut the chicken down the back bone and then press down on the breast to flatten the chicken out.
In a food processor pulse the butter, garlic, cumin, salt, herbs and lemon rind until the mixture forms a paste. Season with black pepper.
Gently slide your fingers between the chicken flesh and the skin. Push the herb butter into the space and then rub the skin so that the butter is distributed.
Rub the skin of the chicken with olive oil and sprinkle with salt and pepper.
Heat a griddle pan or frying pan over a high heat and cook the chicken breast side down for 7-8 minutes or until golden brown.
Turn the chicken over and place breast side up in an oven proof dish.
Continue to cook for a further 30 minutes until juices run clear when a skewer is inserted into the thickest part of the thigh.
Allow to rest for 10 minutes before serving.

(Broadcast 27 August 2012)


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