Recipes Roast chicken with spicy green butter

Recipes Roast chicken with spicy green butter

Recipes Roast chicken with spicy green butter

Recipes Roast chicken with spicy green butter This hearty chicken roast is gluten-free and ready in just 45 minutes, perfect for busy weeknights. � Roast chicken with spicy green butter

Ingredients

  • 70g butter, chopped, at room temperature
  • 1/4 cup fresh coriander leaves, finely chopped
  • 1 tablespoon finely chopped fresh green chilli
  • 2 teaspoons finely grated fresh ginger
  • 1 lime, rind finely grated, juiced
  • 2 bunches baby carrots, trimmed, scrubbed
  • 1 red onion, cut into wedges
  • 2 teaspoons honey
  • 4 (about 1kg) chicken supremes, French-trimmed
  • 200g green beans, trimmed

Method

  • Step 1 Preheat oven to 200�C/180�C fan forced. Line 2 baking trays with baking paper. Place the butter, coriander, chilli, ginger and lime rind in a bowl and use a wooden spoon to beat until combined.
  • Step 2 Combine the carrot, onion, honey, 3 tsp of the butter mixture and 2 tablespoons lime juice in a bowl. Season. Place on 1 prepared tray. Roast on top oven shelf for 12 minutes.
  • Step 3 Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray the chicken with oil. Season. Cook, skin-side down, for 4�minutes or until golden. Turn and cook for 3�minutes. Transfer to the second prepared tray. Top each piece of chicken with 1 teaspoon butter mixture.
  • Step 4

    Roast chicken on the lower oven shelf for 15-18 minutes or until cooked through. Keep warm.

  • Step 5 Increase oven to 220�C/200�C fan forced. Add beans to the vegie tray. Toss to coat in pan juices. Roast for a further 6-8 minutes or until beans are tender-crisp. Serve chicken with the vegies. Top with remaining butter.