Chicken

Garlic-roasted chicken

Name: Garlic-roasted chicken
Yield: 4
Ingredients: 1.4kg chicken, butterflied, quartered; 4 garlic cloves, crushed; Juice of 2 lemons, plus lemon halves to serve; ¼ cup (60ml) extra virgin olive oil; 500g Brussels sprouts, finely shredded; ½ small savoy cabbage, finely shredded; 2 zucchini, finely shredded; ½ bunch mint, leaves finely chopped; ½ tsp wholegrain mustard; Sambal oelek (Indonesian chilli paste) to serve

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by Phoebe Wood

Feb 16, 2017

This midweek meal is anything but your average roast chook.

1.4kg chicken, butterflied, quartered
4 garlic cloves, crushed
Juice of 2 lemons, plus lemon halves to serve
¼ cup (60ml) extra virgin olive oil
500g Brussels sprouts, finely shredded
½ small savoy cabbage, finely shredded
2 zucchini, finely shredded
½ bunch mint, leaves finely chopped
½ tsp wholegrain mustard
Sambal oelek (Indonesian chilli paste) to serve

Method

1.

Preheat a barbecue to medium-high heat.
2.

Place chicken in a non-reactive container and add garlic, half the lemon juice and 1 tbs oil. Set aside for 20 minutes to come to room temperature. Thread chicken onto skewers and season.
3.

Combine sprouts, cabbage, zucchini and mint. Whisk together mustard and remaining lemon juice and 2 tbs oil. Season and toss with slaw.
4.

Place chicken skin-side down on barbecue. Cook, turning once, for 20 minutes or until cooked through. Rest, then serve with the slaw and sambal.