HERB-STUFFED CHICKEN WITH CRUSHED POTATOES
SERVES 6
PREP 40 MINS COOK 2 HOURS
• 2.5kg chicken
• 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 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 the skin and over breast meat, pressing to cover evenly. Place chicken on tray.…
