Strawberry Butterflied Chicken

Ingredients

Chicken:

1 fresh butterflied chicken

3 Tbsp Westgold unsalted butter

2 Tbsp balsamic glaze

2 Tbsp chopped basil

1 onion, sliced in rings

Salt and pepper

1 ½ cups fresh strawberries, quartered

2 tsp brown sugar

Fresh basil leaves to garnish

Crushed potatoes:

10 gourmet potatoes

3 Tbsp Westgold unsalted butter

2 Tbsp chopped basil

2 garlic cloves, crushed

Salt and pepper

Asparagus:

2-3 bunches asparagus, trimmed

1 Tbsp Westgold unsalted butter

1 Tbsp water

Salt and pepper

Method

Preheat the oven to 200^oC. 

Spread out the sliced onion onto the bottom a roasting dish. Place the chicken on top of the onion and pat dry.

Melt the butter, then add the balsamic and basil.

Brush half of this mixture all over the chicken and season.

Cook for 20 mins until looking golden.

Take the chicken out of the oven and baste with the remaining butter and balsamic. 

Reduce the oven to 180^oC and cook for approximately 20 mins, until cooked through. Remove from the oven and leave to rest 10mins. 

To make the crushed potatoes:

Boil the potatoes in salted water until tender and strain.

Mix together the butter, basil & garlic.

Gently press the potatoes with your thumbs to flatten and open up the middle. 

Place in an oven dish and smear the butter mix all over the potatoes.

Season and put in the oven with the chicken for the second 20 mins, until golden and crisp.

To make the asparagus:

Heat a frypan and melt the butter. 

Add the asparagus and water, season and cover and cook for 2-4 mins. 

To serve:

Place rested chicken on a serving platter.

Pour all the pan juices into a saucepan and add the onions to the chicken platter. 

Add the brown sugar to the pan juices and bring to the boil, simmer gently for 5 mins to reduce.

Take off the heat and toss in the strawberries and pour over the chicken.

Garnish with extra basil leaves. Serve with the crushed potatoes and asparagus.