Middle Eastern Butterflied Chicken
By Whats For Dinner Frances
4 serves
20 mins
35 mins
Ingredients
- 1 The Bare Bird boneless butterflied chicken
- Flat bread
- 1 lemon, quartered
- Fresh mint
GARLIC YOGHURT DIP
- 1 cup Greek yoghurt
- 1 tablespoon lemon juice
- 1 clove garlic crushed
- 1 tbsp olive oil
- Pinch of salt
CHERMOULA
- 3 tablespoons olive oil
- 4 garlic cloves, finely chopped
- 1 bunch coriander, finely chopped
- 2 tablespoons lemon juice
- 2 teaspoons paprika
- 1 teaspoons ground cumin
- Pinch cayenne pepper
- 1 teaspoon salt
Method
- Pre heat oven 200°C.
- Place boneless butterflied chicken on baking tray lined with baking paper.
- Mix Chermoula marinade and spread over chicken.
- Roast for 30 minutes or until cooked through. Rest for 5 minutes
While chicken roasting make your garlic yoghurt dip by placing all the ingredients into a bowl stir to combine.
Heat your frying pan with one tablespoon of olive oil place your flat bread and cook on either side until nice and golden, place on a plate and cover with foil. Using the same pan char your quartered lemons.
Place all your accompaniments onto a serving platter.