1 Rangitikei Free Range Rosemary, Garlic and Lemon Butterflied Chicken
1/2 cup New Zealand walnuts, chopped
2 tablespoons fresh thyme leaves, roughly chopped
zest of 1 lemon
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon wholegrain mustard
1 teaspoon honey
5 tablespoons extra virgin olive oil
1kg baby beetroot, leaves only removed and reserved if small and tender
250g chip mixed colour cherry tomatoes, cut in half horizontally or 3 medium tomatoes, sliced
good handful small basil leaves
For the chicken: Preheat the oven to 180°C. Line a shallow roasting dish with baking paper.
Place the butterflied chicken in the roasting dish. In a small bowl mix together the walnuts, thyme and lemon zest. Moisten with the oil and season with salt and freshly ground black pepper.
Lift the skin on the breast part of the butterflied chicken and place in half of the walnut mixture. Set aside remaining walnut mixture.
Place butterflied chicken in the oven and roast for 30 minutes. Remove from the oven and spread over remaining walnut mixture. Return to oven and roast for a further 20-25 minutes until the juices run clear when the thigh meat is skewered.
Meanwhile, prepare the beetroot and tomato salad. Combine dressing ingredients in a small screw-top jar and season with salt and freshly ground black pepper. Shake well before using.
Place beets in a saucepan of lightly salted water and boil until tender, about 30 minutes. Drain, then slip away the skins while still warm and slice evenly. Place on a large serving plate and scatter over the tomatoes and basil leaves. Drizzle with enough dressing to moisten the salad.
Serve salad with the delicious roasted butterflied chicken. Scatter over any tender baby beetroot leaves.
Or you could – fry in oil, 1 tablespoon drained capers until they open like a little flower and then scatter over the chicken.