Portuguese Butterflied Chicken with Roasted Corn & Kumara

Portuguese Butterflied Chicken with Roasted Corn & Kumara

Ready in 45 minutes • Serves 4
This dish most recently appeared in My Gluten Free Bag on Sunday, September 29, 2019.
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Ingredients

Chicken

  • 1 butterflied chicken
  • 1 pack mild peri peri sauce

Veggies

  • 800g kumara, diced
  • 250g frozen corn
  • 1-2 tsp garlic chilli blend (optional, adults)

Slaw

  • 1 pack slaw
  • 2 Tbsp mayo

To Serve

  • 125g sour cream

Steps

  1. Preheat oven to 220°C. Cook chicken & veggies. Pat chicken dry and place on a lined roasting tray. Season and rub with peri peri sauce. Toss kumara, corn and garlic chilli blend on a second lined oven tray with a drizzle of oil and season. Roast chicken and veggies for 35-40 minutes, until chicken is cooked through and veggies are tender. Swap trays halfway through cook time to ensure even cooking.
  2. Make slaw. Combine slaw and mayo in a bowl and toss to combine. Season to taste.
  3. To finish. Cut chicken into pieces and drizzle over any resting juices.
  4. Serve chicken and veggies with slaw and a dollop of sour cream.

Nutritional Information

Energy 2787 kj
666 kcal
Protein 32.9g
Carbohydrate 59.1g
Fat 31.8g