Name: Smoky bacon butter-roasted chicken with iceberg salad
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: 100g butter, softened; 2 middle bacon rashers, finely chopped; 2 Tbsp chopped chives; 2 tsp smoked paprika; 2 garlic cloves, finely chopped; Sea-salt flakes and freshly ground black pepper, to season; 4 chicken Marylands; ICEBERG SALAD; ½ cup frozen peas; 150g sugar snap peas, trimmed; ¾ cup plain Greek-style yoghurt; 1 Tbsp lemon juice; 1 tsp Dijon mustard; 1 Tbsp chopped basil leaves; 2 tsp chopped chives; 1 iceberg lettuce, cut into wedges; 2 red radishes, thinly sliced; ⅓ cup dry roasted almonds, roughly chopped

Smoky bacon butter-roasted chicken with iceberg salad

Make your chicken Marylands even tastier with butter-stuffed skin.

Serves 4

Prep

30M

Cook

50M

Total

1H 20M

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A delectable cut of drumstick and thigh, make your chicken Marylands even tastier with butter-stuffed skin. Radishes and almonds give your iceberg lettuce salad extra crunch.

Ingredients

100g butter, softened

2 middle bacon rashers, finely chopped

2 Tbsp chopped chives

2 tsp smoked paprika

2 garlic cloves, finely chopped

Sea-salt flakes and freshly ground black pepper, to season

4 chicken Marylands

ICEBERG SALAD

½ cup frozen peas

150g sugar snap peas, trimmed

¾ cup plain Greek-style yoghurt

1 Tbsp lemon juice

1 tsp Dijon mustard

1 Tbsp chopped basil leaves

2 tsp chopped chives

1 iceberg lettuce, cut into wedges

2 red radishes, thinly sliced

⅓ cup dry roasted almonds, roughly chopped

Method

Preheat oven to 180°C fan-forced (200°C conventional). Combine butter, bacon, chives, paprika and garlic in a bowl. Season with pepper.

Put chicken in a large baking paper-lined roasting tray. Push butter mixture under chicken skin, spreading
to even out. Season skin. Bake for 50 minutes or until chicken is golden and cooked through, basting with pan juices halfway through cooking.

Meanwhile, for iceberg salad, cook both peas in a saucepan of boiling water for 2-3 minutes or until bright green and just tender. Refresh under cold water, drain. Set aside to cool.

Combine yoghurt, juice, mustard, basil and chives in a small jug. Season. Arrange lettuce, radish, peas and almonds on a serving platter. Drizzle with dressing.

Drizzle chicken with pan juices and serve with salad.