Butterflied Lemon Chicken with Chips and Gravy

Steps

1. oven grill to high. Line two oven trays (one with a lip) with baking paper.
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 3-5 minutes, until skin is lightly golden. Remove from oven and turn oven temperature to bake 220°C. Mix all lemon chicken marinade ingredients 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.
5. While chicken and potatoes cook, prepare the salad. Mix oil and lemon juice together in a medium bowl. Thinly slice lettuce; peel and grate carrot; cut tomato into wedges; cut cucumber in half lengthways then slice 1cm. Add all to bowl with dressing and toss to combine.
6. While chicken is resting, scoop out 2 tablespoons of cooking juices and reserve. In a small pot on medium heat, cook butter and flour, stirring, for about 2 minutes. Add chicken stock and reserved chicken juices, stir and cook for 3-4 minutes, until gravy is smooth and has thickened slightly.
7. cut chicken into eight pieces and serve on a platter, with chips, for everyone to help themselves. Pour gravy over chicken and chips and serve fresh salad on the side.