Prep time: 25 mins

Cooking time:  60 mins

Serving:  4-6 people

 

*Modify for Low Fodmap:

  • Swap lentils for mung bean sprouts 

You will need

  • 1.4 kg of Free Range Bannockburn Whole Chicken, butterflied
  • 300ml extra virgin olive oil 
  • 4 large Dutch Cream Potatoes - washed with skin, sliced lengthways 8mm thick
  • 410g of Ardmona Chopped Tomatoes 
  • 100g of French Shallots (approx. 3) - finely diced 
  • 1 small garlic clove - finely grated 
  • 2 tbsp Worcestershire Sauce 
  • 2 tbsp Always Fresh White Wine Vinegar 
 

 

  • 1 tbsp. Always Fresh Capers
  • 2 tbsp of fresh thyme leaves
  • Juice of 1/2 lemon 
  • Herbs of choice - use any fresh herb such as 1/2 bunch chervil, leaves picked and chopped or 10 tarragon sprigs, leaves picked , dill or thyme 
  • Nasturtium leaves and flowers - optional 
  • Salt flakes 
  • Freshly ground pepper

Step 1

Simmer the can of crushed tomato in a small saucepan to reduce the volume by half. This will intensify the flavour. Simmer the can of crushed tomato in a small saucepan to reduce the volume by half. This will intensify the flavour. 

 

Step 2

Combine the reduced tomato, french shallots, garlic clove, Worcestershire, White Wine Vinegar, capers, thyme leaves, lemon juice , 150ml of extra virgin oil, herbs and salt and pepper (to taste) into a bowl and stir to combine. Set aside for at least 20 minutes. Preheat the barbecue on medium high.

 

Step 3

Using a sharp knife put a few slashes in the flesh of the butterflied chicken and season with salt, pepper and 150ml of oil. Toss the sliced potatoes in salt and pepper and oil and spread out on the barbecue. Cook for 10-15 minutes on both sides.

 

Step 4

Season the chicken with salt, pepper and oil. Barbecue the chicken on one side for 20 minutes, flip over and cook for a further 15-20 minutes. Remove from the heat and place on a large serving platter. Spoon the dressing over the chicken and leave to sit for 10 minutes for flavours to penetrate.

 

Step 5

Serve the dressed chicken with potatoes on the side and scatter the nasturtium leaves (if using) around the plate. Alternatively scatter a few extra fresh herbs over the top.

 

Tips

  • This dressing is great with an oily fish such as sardines or tuna and works well with prawns, whole fish or roasted quail. Add Tabasco sauce to taste or fresh chilli.

  •  Could substitute finely diced celery for shallots