Serves 4-6 people.
50g butter, softened
2 cloves garlic, finely chopped
½ teaspoon salt
1/4 cup coriander leaves, chopped
2 tablespoons oregano leaves, chopped
¼ cup parsley leaves, chopped
2 tablespoons smoky chipotle powder
1 Rangitikei Free Range chicken
8 corn tortillas
1 avocado, mashed
½ cup tomato salsa
½ cup sour cream
1 lime, quartered
In a small bowl mix together the butter, garlic and salt. Stir through the herbs.
Remove the chicken from the packaging and sit breast side up in a roasting dish.
Gently ease the skin from the breast, taking care not to tear it. Slip butter under the skin, pushing it as far into the chicken as you can.
Leave some butter for rubbing over the outside of the bird as well.
Sprinkle the skin with chipotle powder and then roast, breast side up, for 1 ½ hours until juices run clear when the thigh is pierced with a sharp skewer.
Heat the corn tortillas according to pack instructions and serve with sliced chipotle chicken, avocado, salsa, sour cream,salad leaves and a squeeze of lime juice.
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