Lemon Herb Butterflied Chickens & Roasted Potato Salad
Two of my favourite recipes from the Cook Once, Eat Twice chapter of my debut cookbook, Our Nourishing Week.
I absolutely love every single one of the recipes that grace the pages of my debut cookbook, Our Nourishing Week. But I definitely have my favourites and I wanted to share two of them with you today. Both of these recipes are from the Cook Once, Eat Twice chapter of my cookbook, where I share recipes that are large enough to feed a family over two nights, yielding 8 serves per recipe.
First, I teach you how to spatchcock (or butterfly) two chickens that are then marinaded in a beautiful lemon herb olive oil situation of the best kind. As the chickens roast, so do your potatoes, which are then turned into the best potato salad that you will ever eat (seriously, it’s out of this world good!).
While there is less than one month until Our Nourishing Week hits the shelves, preorder sales matter so much to the success of the book. If you are considering buying Our Nourishing Week, I would be so grateful if you preordered. I will be sharing a preorder bonus with you all very soon, which anyone who has preordered will receive. *hint it’s more free recipes!!
The Chapters
While I adore cooking, I also adore a leftovers night. The Cook Once, Eat Twice chapter is the perfect chapter for busy parents who want to feed their families healthy and nutritious foods but in a way that is practical and fits in with their full schedules.
Other chapters in the book include:
Beautiful Breakfasts - filled with sweet and savoury breakfast recipes designed to keep you full all morning long.
Let’s Lunch - delicious recipes to for the ultimate packed lunch.
Power Pairs - the recipe base is cooked on the first night and then turned into something different on the second night. For example, turkey meatballs are cooked alongside a marinara sauce on the first night to create meatballs and spaghetti. Some of the marinara sauce is reserved from the first night as are half of the meatballs to then create meatball subs on the second night (the ultimate lazy night meal).
Quick Eats - delicious dinners cooked in under 30 minutes.
Something to Snack On - healthy, whole food snacks like Oat Chocolate Chip Cookies and Lemon Bliss Balls.
The Recipes
Lemon Herb Butterflied Chickens
• dairy‑free • egg‑free • gluten‑free • nut‑free
Re‑imagine your Sunday roast with this succulent butterflied roasted chicken. Serve with my Roasted red‑skinned potato salad, which is the best you will ever taste – even my veggie‑hating neighbour loves it.
Serves 8
Prep time: 15 minutes
Cook time: 40 minutes
2 x 1.2 kg whole chickens
LEMON MARINADE
juice of 1 lemon
small bunch fresh thyme leaves, finely chopped
small handful flat‑leaf parsley leaves, finely chopped
3 garlic cloves, crushed
2 tablespoons extra virgin olive oil
3 teaspoons honey
2 teaspoons dijon mustard
TO SERVE
Roasted red‑skinned potato salad
Preheat the oven to 200°C. Grease two roasting pans and set aside.
To make the marinade, add the lemon juice, thyme, parsley, garlic, oil, honey and mustard to a large mixing bowl. Whisk to combine and set aside. Season with sea salt flakes and freshly ground black pepper to taste.
To prepare the chickens, turn over so they are breast side down. Use kitchen shears to cut along either side of the backbone and remove, along with any remaining innards. Turn the chickens over and press down firmly on the wishbone area to break and flatten. Pat dry with paper towels and place into the bowl with the marinade. Use clean hands to coat the chickens all over in the marinade.
Lie a chicken breast side up in each roasting pan. Roast for 40 minutes or until the juices run clear when the thigh is pierced or until the internal temperature of the thigh reaches 75°C.
Set aside to rest for 10 minutes before carving. Serve chicken with the potato salad.
Notes
Storage – remove meat from leftover chicken and store in an airtight container in the fridge for up to 3 days.
Roasted Red-Skinned Potato Salad
• dairy‑free • egg‑free • gluten‑free • nut‑free
Serves 8 (as a side)
Prep time: 15 minutes
Cook time: 1 hour
1.2 kg red‑skinned potatoes, cut into bite‑sized pieces
2 tablespoons extra virgin olive oil, plus extra for bacon
1 teaspoon garlic powder
200 g bacon, diced
1/4 cup (15 g) sun‑dried tomatoes, diced
1/2 red onion, finely diced
2 spring onions, finely sliced
1/4 cup loosely packed, roughly chopped dill sprigs
HONEY MUSTARD DRESSING
1/4 cup (70 g) dijon mustard
1/4 cup (60 ml) lemon juice|
1 tablespoon honey
1/4 cup (60 ml) extra virgin olive oil
Preheat the oven to 200°C.
Place the potato into a large baking dish. Drizzle with olive oil and sprinkle with garlic powder. Season with sea salt flakes and freshly ground black pepper to taste. Toss to coat evenly and spread out into a single layer. Bake for 1 hour or until golden and crispy.
Meanwhile, prepare the bacon bits. Heat a drizzle of olive oil in a medium frying pan over medium heat. Add the diced bacon and cook, stirring occasionally, until crisp. Tip out onto a paper towel‑lined plate.
To make the dressing, add the mustard, lemon juice and honey to a medium bowl. Whisk to combine. Slowly pour in the olive oil, whisking constantly, until smooth and creamy. Season with sea salt flakes to taste.
To assemble the salad, place the warm roast potato into a large salad bowl. Top with bacon, sun‑dried tomatoes, red onion, spring onion and dill. Drizzle with the dressing and toss until well combined and evenly coated in the dressing. Serve warm or at room temperature.
Notes
Fussy eaters – set aside some of the roasted potatoes and bacon bits before dressing and serve alongside slices of chicken and some other vegetables of your child’s choice.
Storage – store the salad in an airtight container in the fridge for up to 3 days.
Hungry for more? Preorder Our Nourishing Week
Our Nourishing Week, has 85+ healthy and delicious recipes for the whole family. I’ve also included 6 weeks of meal plans with done-for-you shopping lists, to help reduce your mental load when it comes to thinking about what to cook.
In this book I simplify dinner with 'cook once eat twice' recipes, delicious time-savers you can whip up in 30 minutes or less, and 'power pairs' that give you two nights of different dinners from the same hero protein. Our Nourishing Week covers family-friendly breakfasts, lunches and snacks too, so your whole family can enjoy an easy, healthy week - every week.
Where to Order From
Thank you so much for your support! I poured my heart and soul into this book and can’t wait for it to be out in the world.
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