Herby roast chicken with sprout slaw

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How to make Herby roast chicken with sprout slaw

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:50
  • Total Time : 1:00

Ingredients

  • 100g butter, at room temperature
  • 1/3 cup fresh basil leaves, chopped
  • 1/3 cup fresh continental parsley leaves, chopped
  • 1/4 cup chopped fresh chives
  • 1 1/2 teaspoon finely grated lemon rind
  • 2 garlic cloves, chopped
  • 1.7kg chicken, butterflied

Sprout slaw

  • 105g (3/4 cup) pecans
  • 1/2 teaspoon dried chilli flakes
  • 100ml extra virgin olive oil
  • 1 tablespoon honey
  • 1 1/2 lemons, juiced
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 800g brussels sprouts, trimmed
  • 1 red apple, cut into matchsticks
  • 40g (1/2 cup) shaved parmesan
  • 1/3 cup fresh continental parsley leaves
  • 2 tablespoons chopped fresh chives
  • 50g (1/3 cup) dried cranberries

Method

  • Step 1 Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper.
  • Step 2 Process the butter, basil, parsley, chives, rind and garlic until combined. Season. Place chicken, skin side up, on a prepared tray. Spread with butter mixture. Roast, basting twice with pan juices, for 45 minutes or until cooked through. Cover loosely with foil. Set aside for 15 minutes to rest. Cut into pieces.
  • Step 3 Meanwhile, for the slaw, combine the pecans, chilli, 1 teaspoon oil and 2 teaspoons honey in a bowl. Season. Spread over the remaining tray. Bake, stirring halfway, for 4-5 minutes or until caramelised.
  • Step 4 Whisk the lemon juice, vinegar, mustard and remaining oil and honey in a bowl. Season. Slice brussels sprouts in a food processor with slicing attachment. Toss with apple, parmesan, parsley, chives, cranberries and dressing in a bowl. Top with pecans. Serve with chicken.

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