Butterflied Lemon Chicken with Poutine Style Chips and Gravy

Steps

1. oven grill to high. Line two oven trays (one with a lip) with baking paper. Preheat BBQ grill to high (if using).
2. Pat chicken dry with paper towels and place on prepared tray with lip, skin-side-up. Drizzle with oil and season with salt. Grill for 3-4 minutes, until skin is lightly golden. Remove from oven and turn oven temperature to bake 220°C. Mix lemon chicken marinade ingredients together in a small bowl.
3. Make two slash marks with a sharp knife on each thigh, spread marinade over the chicken and push some into each cut. Roast for 28-30 minutes, or until chicken is just cooked through, basting occasionally with the juices. Remove from oven, cover with foil and set aside to rest for 5 minutes.
4. Toss chips with a drizzle of oil on second (non-lipped) prepared tray and season with salt. Cook (on rack higher than the chicken) for about 30 minutes, turning once to ensure even cooking. Sprinkle over Parmesan for the last 5 minutes cook time and cook until golden and potatoes are tender.
5. While chicken is resting, scoop out 2 tablespoons of cooking juices and reserve. In a small pot on medium heat, add butter and flour and cook for 2 minutes. Add chicken stock and reserved chicken juices, stir and cook for 3-4 minutes, until gravy is smooth and has thickened.
6. Add oil and lemon juice to a medium bowl. Finely slice lettuce; peel and grate carrot; cut tomato into wedges; cut cucumber in half lengthways then slice 1cm. Add all to bowl with oil and lemon and toss to combine.
7. cut chicken into eight pieces and serve on a platter, with poutine chips for everyone to help themselves. Pour gravy over chicken and poutine. Serve salad on the side.