Butterflied Chicken With Chimichurri Dressing & Fennel & Citrus Salad
This Butterflied chicken dish would work well on the BBQ too. The chimichurri dressing adds a hit of fresh herby flavours and works wonders with the fragrant salad.
1 Rangitikei free range butterflied rosemary, garlic and lemon chicken
1 lemon, cut in half
3 cloves garlic, finely sliced
1 red chilli, finely sliced
1 shallot, finely chopped
1/4 cup apple cider vinegar
1 tablespoon coconut sugar
1 small bunch coriander, finely chopped
1 small bunch mint, finely chopped
1/2 cup olive oil
2 small fennel bulbs, finely sliced
2 oranges, zested then segmented (juice reserved)
100 gms baby spinach leaves
2 small coloured beets or radish, finely sliced
Pre-heat the oven to 180 degs. Arrange the butterflied chicken, (skin side up) in a large lined roasting dish and place the cut lemon under each leg – this will help the chicken cook evenly and flat.
For the chimichurri dressing combine the garlic, chilli and shallots in a glass bowl and add the vinegar and sugar, rest for ten minutes to allow the shallot to soften. Then add the finely chopped herbs and stir in the olive oil. Roast the chicken for 30 minutes then spoon over half the dressing and roast a further 20-30 minutes until the chicken is golden and cooked through.
For the salad toss the fennel with the spinach leaves, beet slices and orange zest and segments and any reserved juice, drizzle over the last of the chimichurri dressing just before serving.