Roast Butterflied Chicken with Kipfler Potato, Herb and Fried Caper Salad
Roast Butterflied Chicken with Kipfler Potato, Herb and Fried Caper Salad
Butterflying the chicken helps to speed things up, so this recipe can be made any night of the week. Soft boiled eggs and crispy bacon lardons make for a nice addition to the potato salad too. If you can’t find chervil, use a ¼ cup coarsely chopped dill.
Roast Butterflied Chicken with Kipfler Potato, Herb and Fried Caper Salad
Serves 4 • Prep 20 mins + marinating and cooling • Cook 1 hour
Key Ingredient
Anchovy, Mustard and Tarragon Vinaigrette
Ingredients
1.8kg-2kg whole chicken, butterflied
100ml olive oil
1 tbs finely chopped thyme, plus extra thyme sprigs to serve
2 garlic cloves, finely grated
1 tbs lemon juice
Finely grated zest of 1 lemon
Potato, Herb and Caper Salad
1kg small kipfler potatoes, scrubbed and halved lengthways
60ml (¼ cup) olive oil
⅓ cup drained capers, patted dry with paper towel
½ cup each parsley leaves and chervil sprigs
¼ cup each tarragon leaves and finely chopped chives
Method
1 Rinse chicken under cold running water. Pat dry with paper towel. Combine ¼ cup olive oil, thyme, garlic, lemon juice and zest in a large bowl and season with pepper. Add the chicken and toss to coat. Refrigerate to marinate for 1 hour or preferably overnight.
2 Preheat oven to 200C, fan-forced. Place the chicken on a lined oven tray. Drizzle with extra oil, season with salt and pepper and roast for 45 mins until golden and juices run clear. Rest for 30 mins.
3 Meanwhile, for potato salad, place the potatoes in a large saucepan, cover with cold salted water, bring to a simmer over medium-high heat. Reduce the heat to medium and cook for 8-10 mins until just tender. Drain and let steam dry. Transfer to a large bowl, add half the dressing and toss to coat. Set aside for 30 minutes until cooled to room temperature.
4 Heat olive oil in a small frypan over medium-high heat. Cook capers, stirring, for 1-2 mins until crisp. Drain on paper towel. When ready to serve, add capers, herbs and extra dressing (about ½ cup) to the potatoes and gently toss to coat. Season to taste.
5 Arrange chicken on a serving platter and scatter with extra thyme. Serve chicken with potato salad on the side.
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