Serves: 4-6
Ingredients:
· 1 Whole chicken (Approx. 1.25kg)
· 8-10 Charlotte Potatoes
· 5 Chestnut mushrooms
· 1 Echalion Shallot Onion
· 4 chunks of Lemon butter*
· 4 Garlic cloves (Depending on your preference)
· A bunch of fresh Parsley
· A few sprigs of Rosemary
· A few sprigs of Thyme
· Fresh Mint to garnish
* Lemon Butter includes: Unsalted butter, lemon zest & juice, Cornflour, milk, salt.
Method:
1. Preheat Oven 190C/Fan 170C/356F.
2. Prepare chicken and spatchcock (Keep cuttings if making own stock). Marinade chicken using: Water, salt, garlic, rosemary and thyme.
3. Finely chop parsley and sprinkle liberally over chicken with salt and black pepper. Make 4 slits in chicken and partly place a chunk of the lemon butter in each.
4. Place in a baking tray in the centre of the oven for 50 minutes. (Ensure juices run clear by piercing thickest part of the chicken with a thin skewer. If pink juices run, resume cooking for a few more minutes before retesting.)
5. Prepare potato dish by slicing the shallots lengthways and placing them in a lightly oiled (Vegetable/sunflower oil) baking tray and placing in oven whilst you prepare the potatoes.
6. Wash potatoes and chop in half (quarter the larger ones) and add to baking tray with shallots (Add more oil if needed). Season with salt and pepper and place in oven for 40 minutes with a cover.
7. Wash and thickly chop mushrooms and add them to potato dish after 20 minutes of cooking.
8. Once served add a mint sprig to garnish.
Ingredients:
· 1 Whole chicken (Approx. 1.25kg)
· 8-10 Charlotte Potatoes
· 5 Chestnut mushrooms
· 1 Echalion Shallot Onion
· 4 chunks of Lemon butter*
· 4 Garlic cloves (Depending on your preference)
· A bunch of fresh Parsley
· A few sprigs of Rosemary
· A few sprigs of Thyme
· Fresh Mint to garnish
* Lemon Butter includes: Unsalted butter, lemon zest & juice, Cornflour, milk, salt.
Method:
1. Preheat Oven 190C/Fan 170C/356F.
2. Prepare chicken and spatchcock (Keep cuttings if making own stock). Marinade chicken using: Water, salt, garlic, rosemary and thyme.
3. Finely chop parsley and sprinkle liberally over chicken with salt and black pepper. Make 4 slits in chicken and partly place a chunk of the lemon butter in each.
4. Place in a baking tray in the centre of the oven for 50 minutes. (Ensure juices run clear by piercing thickest part of the chicken with a thin skewer. If pink juices run, resume cooking for a few more minutes before retesting.)
5. Prepare potato dish by slicing the shallots lengthways and placing them in a lightly oiled (Vegetable/sunflower oil) baking tray and placing in oven whilst you prepare the potatoes.
6. Wash potatoes and chop in half (quarter the larger ones) and add to baking tray with shallots (Add more oil if needed). Season with salt and pepper and place in oven for 40 minutes with a cover.
7. Wash and thickly chop mushrooms and add them to potato dish after 20 minutes of cooking.
8. Once served add a mint sprig to garnish.