KARENA AND KASEY’S FETA AND LEMON BUTTERFLIED CHICKEN

Written By Kono Marketing

New Zealand MasterChef Winners Karena & Kasey Bird share their Feta and Lemon Butterflied Chicken and new Potatoes, matched with the Kono Wines Marlborough Sauvignon Blanc.

SERVES 4

INGREDIENTS

  • 1 box of perlas/new potatoes cut into thirds

  • Salt and pepper

  • 2 tbsp of oil

For the chicken:

  • 200 g Feta

  • 1 Lemon, zest and juice

  • ¼ cup Parsley

  • ¼ cup Basil leaves

  • 2 cloves Garlic, minced

  • 1 Whole chicken, free range, size 14, butterflied

  • 3 Tbsp Olive oil

  • 6 sprigs of Thyme (or fresh herbs of your choice)

Karena & Kasey Bird

METHOD

  1. Preheat the oven to 200C.

  2. Place the potatoes on a baking paper lined oven tray, coat in the oil and season with salt and pepper.

  3. Place In the oven while you prep the chicken.

  4. Mix together all the ingredients except the chicken, oil and thyme, until well combined.

  5. Work your fingers between the skin and the meat of the chicken, being careful not to make any holes in the skin, to make pockets for the filling.

  6. Place spoonfuls of the feta mix under the skin and massage until it forms an even layer underneath. Generously season and rub 1 tbsp of oil over the chicken.

  7. Remove the tray of potatoes from the oven and lay the chicken skin side up on top of the potatoes. Return to the oven and bake for 45 minutes, then remove from the oven and rest for 10 minutes. Serve with your choice of greens and enjoy

To serve: Greens or veggies of your choice with a squeeze of lemon juice and some olive oil. Paired with the Kono Wines Marlborough Sauvignon Blanc.

Kono Marketing
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