This delicious butterflied tarragon chicken with crispy smashed baby potatoes is fresh, flavourful and perfect for sharing.
Time: 1 hour 15 minutes
Pre-heat the oven to 180°C and line a large roasting tray with baking paper.
Place the potatoes in a medium sized saucepan and season generously with salt. Bring to the boil and cook for 15 minutes until the potatoes are cooked through. Strain and leave to steam dry in the colander.
Place the butterflied chicken skin side up in the middle of the baking tray. Scatter the potatoes around the chicken.
Using the back of a spoon or spatula, gently crush the potatoes, making sure they stay in one piece. Drizzle the potatoes with olive oil and season with salt & pepper.
Place the baking tray in the oven for 45 minutes, or until the chicken is golden and cooked through.
While the chicken is in the oven, blanch the asparagus and peas in salted water. Drain and set aside.
Place all the dressing ingredients in a food processor or bullet blender and blitz until smooth and creamy.
To assemble, arrange the crispy potatoes on the bottom of a large serving platter. Top with the asparagus, peas and sliced red onion. Butcher your butterflied chicken into quarters and arrange on top of the potatoes. Drizzle over the dressing and garnish with extra basil.