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Roast butterflied chicken with mash and fresh corn

 
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Photographer: Andrew Young/Stylist: Kate Brown
Photographer: Andrew Young/Stylist: Kate Brown

Serving size: Serves 4
Cooking time: More than 1 hour
Special options: Kid friendly
Course: Main
Favourite flavours: Chicken

Roast butterflied chicken with mash and fresh corn
INGREDIENTS

1.6kg chicken
30g butter, softened
1 teaspoon finely chopped fresh thyme
2 teaspoons finely grated lemon rind
3 trimmed corn cobs (750g), quartered

creamy mash
800g potatoes, chopped coarsely
2/3 cup (160ml) warm milk
20g butter
METHOD

Preheat oven to 220°C/200°C fan-forced.

Using kitchen scissors, cut along both sides of backbone of chicken; discard backbone. Place chicken, skin-side up, on board; using heel of hand, press down on breastbone to flatten chicken.

Combine butter, thyme and rind in small bowl. Loosen skin of chicken by sliding fingers between skin and meat at the neck joint. Push butter mixture under skin.

Place chicken on lightly oiled wire rack in large shallow baking dish; roast, uncovered, about 45 minutes or until chicken is cooked through.

Meanwhile, make creamy mash. Boil, steam, or microwave corn until tender; drain.

Serve chicken with corn and creamy mash.

creamy mash
Boil, steam or microwave potato until tender; drain. Mash potato in large bowl with milk and butter.

toddler tip: Remove kernels from one corn cob quarter and chop them with a small piece of chicken meat. Serve with a few tablespoons of creamy mash.
 
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