QUICK BUTTERFLIED ROAST CHICKEN VARIATIONS
roast chicken with crispy sage and bacon lattice 1 x quantity uncooked quick butterflied roast chicken
(see basic recipe, page 130)+ 2 tablespoons Dijon mustard 12 slices streaky bacon 10–12 sprigs sage Preheat oven to 220°C (425°F). Rub the chicken with the mustard and sprinkle with salt and pepper. Drape the bacon over the chicken breast and legs and tuck in the sage sprigs. Drizzle with the oil and roast for 35–40 minutes or until the chicken is golden brown and cooked through and the bacon and sage are crispy. SERVES 4–6
+ This recipe begins with uncooked butterf lied chicken – simply prepare the basic recipe until the end of step 6, keeping the oil on-hand for drizzling and the salt and pepper for sprinkling.