1 Rangitikei butterflied chicken – rosemary, garlic and lemon
400-500gms baby potatoes, halved
1/4 cup finely grated parmesan cheese
half cup panko bread crumbs
1 tablespoon olive oil
1 teaspoon lemon zest
1 packed cup baby spinach leaves
1 small bunch Italian parsley, roughly chopped
1 small shallot, diced
1 clove garlic
half teaspoon sea salt
2-3 tablespoons boiling water
1/4 cup olive oil
Pre-heat the oven to 175°Cs and line a roasting dish with baking paper. Lay the baby potatoes around the base of the lined dish and then arrange the butterflied chicken in the middle. Roast the chicken for 30 minutes. Meanwhile whizz the parmesan, panko, garlic and oil in the food processor to make moist fine crumbs. Sprinkle over the chicken and cook a further25-30 minutes or until the chicken is golden and cooked through and the potatoes are tender.
For the salsa Verde place the spinach, parsley, shallot, garlic and salt in the food processor and whizz until finely chopped add the hot water and blend until smooth then add the oil and whizz until combined.
Serve the butterflied chicken in pieces with the roasted potatoes and salsa Verde with a tomato salad on the side.