Lemon Pepper Butterflied Roast Chicken
Lemon pepper butterflied roast chicken
Butterflying is a technique butchers use to prepare meat so it’s uniform in thickness, this allows for quicker and even cooking. We cut the backbone out of the chicken which makes it flatter and more even to cook. Butterflied chicken is particularly delicious when roasted in the oven or grilled on the BBQ.
1organic chicken, butterflied
2 tbs butter (melted)
3 tbsof Gewurzhaus’ Native Lemon Pepper Blend
2 beetroots (washed, skin on cut into chunks)
1 sweet potato (washed, skin on cut into chunks)
3leaves of silver beet (chopped into small slices)
1 tbsp olive oil
1 lemon, squeezed
1 teaspooncracked pepper
Preheat oven to 200C.
Place the chicken in a large baking dish. Using a pastry brush, brush the chicken all over with the melted butter. Sprinkle and rub the lemon pepper seasoning over the chicken. Place in the oven for 20 minutes on high, then drop temperature to 180C for an additional 20-30 minutes. Finally, increase the temperature to 200C to crisp up the birds skin. Remove from oven and rest for to 10 minutes.
Place beetroot and sweet potato in a baking dish. Dizzle with oil and a pinch of salt and pepper. Place in the oven and cook for 20-30 minutes or until golden. Squeeze the lemon juice over the silverbeet and mix through the roasted vegetables in their last 3-5 minutes of cooking.
Serve by placing the chicken on the vegetables and dizzling any pan juices over the top. Watercress can be added to serve.