Lemon and Thyme Butterflied Chicken with Roasties and Slaw

Steps

1. oven to 220°C. Line two oven trays (one with a lip) with baking paper. Preheat BBQ grill to high (if using).
2. Mix all lemon and thyme marinade ingredients together in a small bowl until combined. Pat chicken dry, place on prepared tray (with a lip) skin-side-up and fold wing tips under body. Make two slash marks with a sharp knife on each chicken thigh, spread marinade over chicken and rub some into each cut.
3. Roast chicken for about 30 minutes, until just cooked through, basting occasionally with the juices. While chicken cooks, scrub and dice potatoes 2-3cm.
4. When chicken has 20 minutes cook time remaining, toss potatoes with second measure of oil on second prepared tray and season with salt. Roast (on rack above chicken) for about 25 minutes, until golden and tender. Turn once during cooking.
5. In a large bowl, whisk mayonnaise, lemon juice and mustard until smooth. Finely shred cabbage until you have about 3 cups worth; finely slice or dice red onion; grate or cut carrot into thin matchsticks. Add all to bowl with dressing, toss to combine and season to taste.
6. Once chicken is roasted, turn oven grill to high and move potatoes to rack below chicken. Grill chicken for about 3 minutes, until skin is lightly golden and crispy. Remove chicken from oven and return oven to bake 220°C to finish cooking potatoes. Cover chicken with foil and set aside to rest.
7. cut lemon and thyme butterflied chicken into eight pieces and serve on a platter with roasties for everyone to help themselves. Serve slaw on the side.