Peri Peri Chicken with Rocket Chimichurri Sauce & Grilled Potatoes

Moreishly juicy Rangitikei Butterflied Peri Peri Chicken with grilled potato rounds and a zesty chimichurri drizzle. 

SERVES: 4

• 1 Rangitikei Butterflied Peri Peri Chicken
• 4 medium agria potatoes

Rocket chimichurri sauce:

• 1 cup rocket, very finely chopped
• ½ cup Italian parsley, very finely chopped
• 1 red chilli, finely diced
• 1 small shallot, finely chopped
• 1 clove garlic, crushed
• 2 tablespoons red wine vinegar
• ½ cup extra virgin olive oil

Slice the potatoes into 1cm thick rounds. Place in a pot and cover with cold salted water and bring to the boil. Cook until just tender. Drain and set aside.

Preheat the BBQ to medium-high heat and cook the chicken as per packet instructions until golden, charred and cooked through.

While the chicken is cooking, make the chimichurri by combining all the ingredients in a bowl and seasoning to taste with salt & pepper.

When ready, remove the chicken from the BBQ and leave to rest for about 10 – 15 minutes. While the chicken is resting, grill the parboiled potatoes for about 5 minutes each side until crisp and golden.

Butcher the chicken into quarters and serve on a platter with the grilled potatoes and chimichurri sauce.