HERB-STUFFED CHICKEN WITH CRUSHED POTATOES
SERVES 6 PREP 40 MINS COOK 2 HOURS PER SERVE 4187kJ COST
2.5kg chicken, butterflied (see tip)
60g butter, softened
¼ cup chopped mixed herbs (parsley, tarragon, chives), plus extra sprigs, to serve
grated zest 1 lemon, then quartered
2 tsp Dijon mustard
1 garlic clove, crushed
CRUSHED POTATOES
8 sebago potatoes, peeled, cut into chunks
¼ cup olive oil
1 Preheat oven to hot, 220°C. Line an oven tray with baking paper.
2 Using fingers, gently separate skin from chicken. Run fingers between skin and flesh to loosen skin and form a pocket.
3 In a bowl, mix butter, herbs, zest, mustard and garlic together. Spread under skin over breast meat (see tip), pressing to cover evenly. Place chicken on tray. Place lemon wedges…
