BUTTERFLIED ROAST CHICKEN WITH BASIL AND CORIANDER CRUST
1) Using a pair of kitchen scissors, cut along each side of the backbone of the chicken. discard the backbone. Place the chicken on a flat surface and press down to flatten it. 2) Finely chop the basil and coriander. Combine with the lemon zest and two tablespoons of lemon juice, the olive oil, garlic, pink salt and pepper, and mix well. 3) Place the chicken into a large dish. Spread the herb mixture over the chicken. Cover and refrigerate for 30 minutes. 4) Preheat the oven to 180°C. 5) Place the chicken in a roasting dish and roast for an hour or so, basting frequently, until the chicken is cooked through. Serve with baby boiled potatoes and seasonal greens.
1 Tegel fresh whole chicken 2 cups packed fresh basil and coriander leaves 1 tsp dragon Superfoods Himalayan pink salt 1 lemon, zest and juice