Tarragon Chicken with Peas & Burrata

With fresh flavours of herbs and lemon, our Rangitikei Butterflied Chicken with Tarragon & Basil is elevated on a bed of vibrant baby peas and nestled between hunks of creamy burrata.

SERVES: 4

• 1 Rangitikei Butterflied Chicken with Basil & Tarragon
• 6 slices prosciutto (optional)
• 3 cups frozen baby peas
• 6 sugar snap peas or snow peas, finely sliced
• 1 – 2 balls burrata

For the lemon dressing:

• 1 preserved lemon
• ½ lemon, juiced
• 1 clove garlic, crushed
• 1 tablespoon chopped chives
• 1 tablespoon chopped mint, plus extra for garnish
• ¼ cup extra virgin olive oil

Preheat your oven or BBQ and cook the butterflied chicken as per packet instructions. When the chicken has about 5 minutes left of cook time, add the prosciutto to the heat and cook until crisp.

While the chicken is cooking, prepare the lemon dressing. Finely chop the rind of the preserved lemon, discarding the flesh and any pips. Add the preserved lemon to a small bowl and add the lemon juice, garlic, chives, mint & extra virgin olive oil. Mix to combine and season to taste with salt & pepper.

Cook the peas in a pot of salted boiling water for about 2 minutes. Drain and return to the pot. Add the sliced snap peas or snow peas and about 1 tablespoon of the dressing. Toss to coat and transfer to a large serving platter.

When the chicken has finished cooking, leave to rest for about 10 minutes before butchering into quarters. Arrange the chicken on top of the peas along with the balls of burrata and crispy prosciutto. Drizzle the remaining dressing all over the chicken, peas & burrata. Before serving, slice into the burrata so that the creamy inside helps to dress the salad. Sprinkle with extra herbs before serving.