Any busy household needs this recipe! By flattening the chicken it cooks quickly and the potatoes help to fill hungry tums, all you need is a salad and dinner is ready.
I cheat with the capsicums too, I keep a jar of fire roasted capsicums in fridge. If you are using fresh capsicum you will need to blacken them over a flame and then peel them and remove the seeds.
3 large fire roasted capsicums, seeds removed
3 cloves garlic
40g Parmesan, finely grated
50mls olive oil
salt and pepper
1.6kg chicken, butterflied
1kg baby potatoes
Preheat the oven to 180 degrees Centigrade.
Process the capsicums, garlic, Parmesan, olive oil, salt and pepper until you have a smooth paste.
Take the chicken and using poultry shears, cut up either side of the spine, turn the chicken over and push down on the breasts to flatten.
Using your fingers, slide them under the skin and loosen it all over.
Pour half of the marinade into a plastic bag. Cut the corner off and use this as a piping nozzle, squeezing the marinade under the skin on the breasts. Then, using your hands, massage the marinade under the skin to cover all of the meat.
Place the chicken in a roasting tin and then pour over the remaining marinade, spread over the skin and cavity.
Add the potatoes to the roasting tin and pop the tin into the oven.
Roast for 20minutes and then baste and turn the potatoes, return to the oven and roast again for 20 minutes and baste and turn again, roast for a last 10-20 minutes until the chicken is fully cooked and then allow to rest for 20minutes before carving.