Chicken Quick

Herbed butterflied chicken

Name: Herbed butterflied chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1.4kg chicken; 8 thyme sprigs, leaves picked; 2 rosemary sprigs, leaves picked; 1 small bunch sage; 4 garlic cloves, crushed; ½ tsp smoked paprika; 1 tsp fennel seeds, toasted and crushed; ½ tsp cayenne pepper; 1/3 cup (80ml) extra virgin olive oil

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Jun 01, 2017

Butterflying the chicken really helps to reduce the cooking time, meaning you can have a roast chicken on the dinner table within a fraction of the time.

1.4kg chicken
8 thyme sprigs, leaves picked
2 rosemary sprigs, leaves picked
1 small bunch sage
4 garlic cloves, crushed
½ tsp smoked paprika
1 tsp fennel seeds, toasted and crushed
½ tsp cayenne pepper
1/3 cup (80ml) extra virgin olive oil

Method

1.

Preheat oven to 220°C. Butterfly the chicken by cutting out the backbone (you can ask your butcher to do this for you).
2.

Combine the herbs, garlic, spices, oil and season with freshly ground black pepper and 1 tsp salt. Set aside one-third of the mix. Rub remaining two-thirds over the chicken.
3.

Place chicken, skin side up on a paper-lined roasting tray. Roast for 30 minutes or until golden and cooked through then rest, lightly covered with foil for 5 minutes.
4.

Serve chicken topped with reserved marinade.