Rosemary, Garlic and Lemon Butterflied with Roasted Vegetables and Tahini Dressing
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Rosemary, Garlic and Lemon Butterflied with Roasted Vegetables and Tahini Dressing

Ingredients

300g floury potatoes, peeled and chopped
1 orange kumara, peeled and chopped
250g pumpkin, chopped, skin and seeds removed
bunch of baby beetroot, trimmed
bunch of baby carrots, trimmed
1 parsnip, chopped into 5cm sticks
3 tablespoons olive oil

1 Rangitikei Free Range butterflied rosemary lemon chicken

Dressing
2 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon Greek style yoghurt
1 tablespoon water
1 clove garlic, crushed and chopped

2 teaspoons finely chopped rosemary

Method

Preheat the oven to 180°C.
Place the potatoes in a single layer in a large roasting dish. Drizzle with oil and season with salt and pepper. Cook for 10 minutes before adding remaining vegetables and continue to cook for a further 35 minutes or until well coloured and tender
To make the dressing mix the tahini, lemon juice, yoghurt, water and garlic together in a small bowl. Season to taste with salt.
Barbecue or roast the chicken according to packet instructions.
Serve the chicken with roasted vegetables, drizzle with tahini dressing and sprinkle with the chopped rosemary.

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