Name: Butterflied chilli chicken with sweet potatoes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: Butterflied chilli chicken; 1.4 kilogram whole chicken; 2 clove garlic, crushed; 1 tablespoon lemon juice; 3 teaspoon mild paprika; 1/4 cup finely chopped fresh coriander; 1/2 teaspoon chilli powder; 1 tablespoon olive oil; Sweet potatoes; 1 medium orange sweet potato, scrubbed and thinly sliced; 1 medium purple sweet potato, scrubbed and thinly sliced; 1 medium red-skinned potato (such as pontiac or desiree), thinly sliced; 2 tablespoon olive oil

Butterflied chilli chicken with sweet potatoes

Packed full of goodness, this hearty butterflied chilli chicken dish is perfect for a hungry family dinner. Served with crispy sweet potatoes, it is a sure-fire hit!

Serves 4

Prep

10M

Cook

Marinate

Total

1H 10M

Ingredients

Butterflied chilli chicken

1.4 kilogram whole chicken

2 clove garlic, crushed

1 tablespoon lemon juice

3 teaspoon mild paprika

1/4 cup finely chopped fresh coriander

1/2 teaspoon chilli powder

1 tablespoon olive oil

Sweet potatoes

1 medium orange sweet potato, scrubbed and thinly sliced

1 medium purple sweet potato, scrubbed and thinly sliced

1 medium red-skinned potato (such as pontiac or desiree), thinly sliced

2 tablespoon olive oil

Method

Butterflied garlic chilli chicken with crisp sweet potatoes

1.Rinse chicken under cold water; pat dry inside and out with absorbent paper. Place the chicken, breast-side down, on a board. Use poultry shears to cut down both sides of the backbone and discard the bone. Open out the chicken, turn it over and press on the breastbone with the heel of your hand to flatten.

2.Combine the garlic, lemon juice, paprika, coriander, chilli, olive oil and chicken in a large shallow dish. Cover and refrigerate for at least 2 hours or overnight to marinate.

3.Place the chicken in a large baking dish, skin-side up and wing tips tucked under. Reserve any remaining marinade for basting. Preheat oven to 240°C (220°C fan-forced).

4.To make potatoes: Line a large oven tray with baking paper. Combine potatoes and olive oil in a large bowl; toss to coat. Season well with salt and freshly ground black pepper. Spread potatoes in a thin layer on prepared tray.

5.Place chicken in the centre or lower part of the oven and place the potatoes above it in the top part of the oven. Roast for 50 minutes to 1 hour, basting the chicken with the reserved marinade and pan juices, and turning the potatoes with an egg slide twice during cooking.

6.Remove the chicken from the oven. Cover chicken in the dish with foil and rest in a warm place for 10 minutes. Turn the potatoes and cook for a further 10 minutes or until golden and crisp.

7.Serve chicken with crisp potatoes.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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