How to cook Butterflied Chicken by Donna Hay


In this fast-paced world, we can be a bit of a fan of quick and easy recipes in the kitchen. Queen of short cuts, Donna Hay created an empire on fast and sophisticated recipes that anyone can make, leaving a lasting love for home cooked comfort food without all the hassle.

This recipe takes the traditional roast chicken to a whole new express level, and can easily be modified to suit whatever sort of flavours your heart desires. It is from her "the new classics" cookbook and is very well loved in my kitchen library.

Recipe for spice-roasted chicken

You will need these ingredinets

1 teaspoon of dried chili flakes

3 cloves of garlic

1/2 teaspoon smoked paprika

1 teaspoon dried oregano

1 tablespoon of lemon zest

1/4 (60ml) cup of red wine vinegar

1/4 cup (60ml) olive oil

sea salt flakes and cracked black pepper

1 x 1.6kg whole chicken (butterflied)

Optional

Freshly diced potatoes/ sweet potatoes and lemon slices

Directions

1. Preheat the oven to 200c. Place the chicken breast side down, with the back facing up and the drumsticks are pointing down. Use a sharp knife, kitchen scissors or chicken shears to cut closely along either side of the backbone, then remove the bone.

2. Place the chicken breast side up and press firmly down on the breastbone to flatten the chicken. Make sure you tuck the wing tips under before roasting.

3. Place the chilli flakes, garlic, paprika, oregano, lemon zest, vinegar, oil, salt and pepper in a bowl and mix well to combine.

4. Put the chicken on a baking tray, pour over the chilli and herb mixture and spread it all over the chicken. Pop this oven to roast for 45minutes, brushing the chicken with the pan juices halfway through the cooking time.

For my version of this recipe I added finely sliced potatoes, sweet potatoes and lemon slices to the tray.

A great meal for when you feel like a midweek roast treat without having to wait hours for it to cook. Serves well with steamed veggies or a fresh salad.

What flavour combinations have you tried with your chook? I would love to hear about them, leave a note in the comments below.

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