Christmas Chicken on the BBQ

Escape the kitchen heat this Christmas by grilling our flavorful Rangitikei Butterflied Chicken with Tarragon & Basil on the BBQ. Paired with charred veggies and zesty salsa verde, this festive feast is ready in just an hour for a delightful festive celebration.

SERVES: 4

• 1 Rangitikei Butterflied Chicken with Tarragon & Basil
• 1 bunch baby carrots, cleaned and trimmed
• 2 red onions, cut into wedges
• 1 kg baby potatoes, cut in half and par boiled

Salsa Verde:

• 1 cup basil
• 1 cup parsley
• 1 clove garlic
• 2 tablespoons capers
• 4 small gherkins
• 2 anchovies
• 2 tablespoons lemon juice (about 1/2 a large lemon)
• ½ cup extra virgin olive oil

1. Preheat your BBQ to a medium-high heat. Cook the Butterflied Tarragon & Basil Chicken as per packet instructions until charred, golden and cooked through.
2. Place the carrots, onions and potatoes in a large bowl. Drizzle with olive oil, season generously with salt and pepper and toss to coat.
3. Place the vegetables on the BBQ in a single layer around the chicken. Grill, turning as necessary every 10 – 15 minutes, until very tender and lightly charred, about 30 minutes.
4. To make the salsa verde, place the herbs, garlic, capers, gherkins and anchovies in a small pile on a chopping board. Using a sharp knife, chop everything together, until finely chopped and combined. Place in a bowl and mix through the olive oil and lemon juice. Season to taste with salt & pepper.
5. Serve the chicken with the grilled vegetables on a large serving platter. Drizzle over some of the salsa verde and serve the rest on the side.