Name: Leave everyone wanting more with our Butterflied Chicken with Salsa Verde
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: 800g boneless butterflied chicke n; ¼ cup olive oil; 750g baby white potatoes, quartered; 2 tbsp lemon juice; 2 bunches broccolini, trimmed; Steamed green beans, to serve; SALSA VERDE; 2 cups coarsely chopped fresh parsley (about 1 bunch); 1 cup coarsely chopped fresh mint (about 1 bunch); 2 fresh green chillies, chopped; 2 tbsp capers, drained; 2 cloves garlic; 1 tbsp Dijon mustard; ½ cup olive oil; 2 tbsp lemon juice

Leave everyone wanting more with our Butterflied Chicken with Salsa Verde

Thank us later.

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Serves 4

Prep

30M

Cook

50M

Total

1H 20M

TIP: Boneless butterflied chicken is available from major super-markets.

Ingredients

800g boneless butterflied chicke n

¼ cup olive oil

750g baby white potatoes, quartered

2 tbsp lemon juice

2 bunches broccolini, trimmed

Steamed green beans, to serve

SALSA VERDE

2 cups coarsely chopped fresh parsley (about 1 bunch)

1 cup coarsely chopped fresh mint (about 1 bunch)

2 fresh green chillies, chopped

2 tbsp capers, drained

2 cloves garlic

1 tbsp Dijon mustard

½ cup olive oil

2 tbsp lemon juice

Method

Step 1

SALSA VERDE: Blend all ingredients in a blender until almost smooth. Transfer to a bowl. Season with salt and pepper.

Step 2

Pat chicken dry with paper towel. Rub ¹⁄³ cup salsa verde over both sides of the chicken. Drizzle with 1 tbsp oil. Season.

Step 3

Lightly spray a 7-litre air fryer basket with oil. Add potatoes to basket. Drizzle with 1 tbsp oil and season with salt and pepper. Place chicken skin-side down over potatoes. Air fry on 200°C for 20 mins. Turn chicken skin-side-up. Air fry on 200°C for a further 15-20 mins, until chicken is golden and cooked through. Remove to a serving plate. Spoon over juice. Rest, loosely covered with foil.

Step 4

Meanwhile, turn potatoes and add broccolini to basket. Drizzle with remaining oil. Season. Air fry on 200°C for 8-10 mins, or until vegetables are tender. Transfer to a serving plate.

Step 5

Serve chicken with vegetables and remaining salsa verde.

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