Chicken winner dinners

Mouth-watering meals the whole family will love

Butterflied Chicken with Salsa Serves 4, Prep 30 mins, Cook 1 hour, 30 mins

1.8kg whole chicken

2 tblsps lemon juice

1 tblsp Dijon mustard

1 tblsp mild curry powder

¼ cup olive oil

750g chat potatoes, halved

Salt and pepper, to taste

Greek yoghurt, to serve

SALSA

2 vine-ripened tomatoes (350g),

deseeded, chopped

1 Lebanese cucumber, chopped

1 cup fresh coriander leaves

½ small red onion,

finely chopped

1 tblsp lemon juice

1 Pat chicken dry with absorbent kitchen paper. Remove excess fat from inside of cavity.

2 Place on a chopping board, breast-side down, with legs towards you. Using kitchen scissors, cut along either side of the backbone, starting from the parson’s nose to the neck. Remove backbone and discard.

3 Turn chicken over with breast facing up. Then place the palm of your hand in the middle of the breast and push firmly to break chest bone and flatten. Tuck wings under.

4 Combine juice, mustard, curry powder and 1 tblsp of the oil in a large bowl. Add chicken. Rub all over to coat. Place chicken, skin-side up, in a large roasting pan lined with baking paper.

5 Toss potatoes in 1 tblsp of oil. Arrange around chicken. Season.

6 Cook in a moderate oven (180C) for about 1 hour, 30 minutes, or until chicken and potatoes are cooked. Remove. Rest, loosely covered with foil, for 10 minutes.

7 To make salsa, combine all ingredients with remaining oil in a serving bowl. Season.

8 Serve chicken with potatoes, salsa and yoghurt.