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
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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.
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