1 Rangitikei Free Range Rosemary, Garlic and Lemon Butterflied Chicken
small bunch each rosemary and sage
50 grams butter
1 lemon, sliced into 8 rounds
500 grams small waxy potatoes, washed
2 tablespoons olive oil
500 grams seedless red grapes, cut into bunches
1/2 cup white wine
sea salt and ground pepper
Season the flesh side of the chicken and place skin side up on a large, lipped roasting tray. Make 6 incisions in the chicken and pack each one with rosemary and sage leaves. Season the skin with salt and pepper then dot with the butter and top with the lemon slices.
Cut any larger potatoes in half then toss with the olive oil and season. Place around the chicken along with the bunches of grapes.
Pour in the wine (not over the chicken) and roast for 20 minutes, then baste everything with the pan juices, turning the potatoes at the same time.
Roast for a further 20 minutes or until the chicken is fully cooked and the potatoes are tender.
To serve: Carve the chicken and arrange on a serving platter along with the grapes and potatoes. Pour over the cooking juices.