Butterflied Chicken with Gravy and Fondant Potatoes

Butterflied Chicken with Gravy and Fondant Potatoes

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, May 6, 2018.
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To help lock in the moisture and flavour, baste the chicken every 10 minutes.

Ingredients

Potatoes

  • 800g potatoes
  • ¼ tsp salt
  • 50g butter
  • 1 cup chicken stock
  • 3 Tbsp sage

Chicken

  • 1 butterflied chicken
  • 1 Tbsp olive oil
  • 2 Tbsp sage
  • 2 Tbsp Worcestershire sauce
  • 1 tsp honey

Slaw

  • Zest and juice of ½ lemon
  • ½ cabbage (red)
  • 1-2 spring onions
  • 1 carrot
  • 3 Tbsp mayonnaise

To serve

  • 150g roast chicken gravy

Steps

  1. Preheat oven to 220°C. Line a large baking tray (with a lip) with baking paper. Set aside a large baking dish. Dice potatoes 2cm, finely chop sage and melt butter.
  2. Place potatoes in reserved dish. Sprinkle over salt, season with pepper and cover with butter, stock and first measure of sage. Place on top rack of oven for about 35 minutes, until liquid has reduced and potatoes are golden and tender.
  3. While potatoes cook, pat chicken dry, season and place on prepared tray. Combine olive oil, second measure of sage, Worcestershire sauce and honey in a small bowl and brush over chicken. Roast skin-side-up for about 35 minutes, until cooked through. Set aside to rest, covered for about 5 minutes.
  4. While chicken cooks, zest and juice the half lemon; thinly slice cabbage until you have about 4 cups worth, thinly slice spring onions and grate carrot. Toss in a large bowl with mayonnaise and season to taste. In a small pot, heat roast chicken gravy.
  5. Once chicken has rested, cut into large pieces to serve.
  6. To serve, divide fondant potatoes between plates, top with large pieces of roast chicken and drizzle with roast chicken gravy. Serve slaw on the side.

Nutritional Information

Energy 2398 kj
573 kcal
Protein 32.7g
Carbohydrate 37.4g
Fat 31.6g