SA Lockdown – Day10
Many people overestimate how easy it is to butterfly a whole chicken.
I like the breast intact, so I cut out the backbone.

Ingredients:
1 whole free range Chicken
½ cup Peri Peri Sauce (Woolworths)
Beetroot
Butternut
Green Beans

Method:
1. Preheat oven to 200ºC
2. Cut the back bone out and then open up the chicken so that the skin side faces up and press it down so that the Chicken is spread out.

3. Wash and pat dry the Chicken, check for any hair or feather remains and remove.
4. Place in a dish and rub the Peri Peri Sauce all over. Cover with cling wrap and set aside.

5. Peel and slice or cube the Beets and Butternut. Season with Salt & Pepper and place on a baking sheet and roast for about 20 minutes turning it at half time.

6. Once the veg is done remove and set aside covered.
7. Place the Chicken on a lightly greased roasting pan and roast for 60 minutes.
8. Cut the ends of the Green Beans and steam them until they are still a bit crisp.
9. Remove Chicken from the oven when done and let it rest for about 10 minutes.
10. Carve the Chicken, plate and serve.

Enjoy and Keep Safe!