Butterflied Lemon Chicken with Chips and Gravy

Steps

1. Preheat oven grill to high. Line two oven trays (one with a lip) with baking paper. Pat chicken dry and place on prepared tray (with lip), skin-side-up. Drizzle with oil and season. Grill for 3-5 minutes, until skin is lightly golden. Remove from oven and turn oven to bake at 220°C.
2. Chop parsley leaves. Mix all marinade ingredients in a small bowl. Make two cuts with a sharp knife on each chicken thigh and spread marinade over chicken, pushing some into cuts. Roast for 28-30 minutes, or until cooked through, basting occasionally with juices. Remove, cover and rest for 10 minutes
3. Cut potatoes into 1.5cm chips. Toss with a drizzle of oil on second prepared tray and season. Cook (on rack above chicken) for about 30 minutes, turning once to ensure even cooking.
4. Bring a medium pot of salted water to the boil. Cut broccoli into small florets. Add broccoli and edamame to pot and cook for 2-3 minutes, until bring green and tender. Drain and toss with spinach and a drizzle of olive oil. Crumble over feta and season, if needed.
5. 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.
6. To serve, 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 veggies on the side.