Our Butterflied Chicken with Salsa Verde hits the spot every time
If you're looking for a dish that makes an impact, you need to make our easy and delicious Butterflied Chicken with Salsa Verde.
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Ingredients
- 800g boneless butterflied chicke n
- ¼ cup olive oil
- 750g baby white potatoes, quartered
- 2 tbsp lemon juice
- 2 bunches broccolini, trimmed
- Steamed green beans, to serve
- SALSA VERDE
- 2 cups coarsely chopped fresh parsley (about 1 bunch)
- 1 cup coarsely chopped fresh mint (about 1 bunch)
- 2 fresh green chillies, chopped
- 2 tbsp capers, drained
- 2 cloves garlic
- 1 tbsp Dijon mustard
- ½ cup olive oil
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