Mediterranean Spiced Butterfly Chicken, Roasted Seasonal Vegies and Salmoriglio



  • 4 French shallots
  • 1 butterflied Mediterranean marinated chicken
  • 700g kipfler potatoes, washed Salt and pepper, to season
  • 1 bunch Dutch carrots
  • 2 Tbsp olive oil, plus extra ¹⁄³ cup
  • 1 Tbsp honey
  • ½ bunch parsley
  • 2 cloves garlic
  • 1 Tbsp dried oregano
  • 1 lemon


1 Preheat oven to 220ºC fan-forced. Cut the shallots in half and place with chicken on a baking tray lined with baking paper. Cook for 45 minutes.

2 Meanwhile, place potatoes in a pot of salted water and bring to the boil. Cook for 20 minutes until soft, drain and let dry. Cut the potatoes in half lengthways and set aside.

3 Wash carrots and remove stems, reserving leaves for garnish. Place carrots on a baking tray lined with baking paper. Drizzle with 1 Tbsp oil and honey. Season. Cook for 25 minutes.

4 Meanwhile, for the salmoriglio, fi nely chop parsley and place into a mixing bowl. Crush garlic and add to bowl. Add oregano and zest of ½ a lemon, then season. Add extra olive oil and mix well. Set aside.

5 Bring a large frying pan to high heat. Add remaining 1 Tbsp of olive oil and add potatoes. Cook for 3 minutes, on each side, until golden brown. Remove from the pan.

6 Remove chicken, shallots and carrots from the oven. Serve with salmoriglio and crispy potatoes.