French-style Roasted Butterfly Chicken Recipe by Manu Feildel

This delicious, butterflied chicken with roast veggies and a side of green beans is easy to make and the ideal quick roast to impress your guests.

Download the recipe card for Manu’s French-style roasted butterflied chicken.

French-style Roasted Butterfly Chicken Recipe

Ingredients

Chicken and marinade

• 1.9kg Ingham’s whole chicken
• 2 tablespoons olive oil
• 30g butter, melted
• 1 tablespoon finely chopped fresh tarragon
• 3 cloves garlic, crushed
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice

Sides

• 750g chat potatoes, thickly sliced
• 4 eschalots, peeled
• 3 parsnips, peeled, halved lengthways
• 1 bunch Dutch carrots, trimmed, peeled
• 50g butter, chopped
• 250g green beans, trimmed
• ¼ cup slivered almonds, toasted
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Lemon wedges, to serve

Method

1. Preheat oven to 200°C (fan forced). Lightly grease a large roasting pan. Grease and line an oven tray.
2. Butterfly the whole chicken by removing the backbone and flattening it. You can watch Manu’s Tips and Tricks video on How to Butterfly a chicken.
3. To make marinade, combine all ingredients in a bowl. Season with salt and pepper and mix well.
4. Arrange potatoes and eschalots in a single layer in a prepared roasting pan. Drizzle with half the oil and season with salt and pepper. Top with chicken and brush half the marinade over the chicken.
5. Roast chicken on the upper shelf of the oven for 30 minutes. Brush with the remaining marinade. Roast for a further 20 minutes, or until chicken is cooked through (insert a small sharp knife into the thickest part of the thigh, juices will run clear if cooked)
6. Meanwhile, place carrots and parsnips on the prepared tray, drizzle with remaining oil, and season with salt and pepper. Roast vegetables on the lower shelf of the oven for 40 minutes, or until tender.
7. Just before serving, melt butter in a medium frying pan over medium-high heat until frothy. Cook the beans, tossing occasionally, for 2 to 3 minutes, until tender. Stir in almonds and remove from heat.
8. Serve roast chicken and vegetables with buttered beans and lemon wedges.

To learn more about Ingham’s, its range of turkey products, and Ingham’s Dinner Done, visit inghams.com.au/dinner-done.

About Ingham’s

Ingham’s has twenty Turkey farms, which are located in New South Wales based on the Macarthur region in South-West Sydney to the Southern Highlands. All farms are family-owned and operated. 

Ingham’s is the largest integrated poultry producer across Australia and New Zealand, employing 8,000 people. It supplies locally farmed chicken, turkey and plant-based protein products to major retailers, quick-service restaurant (QSR) operators, food service distributors, wholesalers and export channels. Ingham’s was incorporated in March 2016 and is listed on the ASX as Inghams Group Limited.

Ingham’s is proud to participate in the RSPCA Approved Farming Scheme as a Producer in Australia, with animal welfare and sustainability as two of the company’s top priorities. For more information, visit the Ingham’s website. inghams.com.au.