Butterflied Chicken with Warm Potato Salad

Steps

1. Cook chicken Preheat oven to 220°C. Preheat BBQ grill to high (if using). Discard juices from chicken and pat chicken dry. Place on a lined oven tray (with a lip) and drizzle with oil. Season and cook for 35-40 minutes, until golden and cooked through.
2. Cook chicken on BBQ Brush BBQ grill with oil. Place chicken onto grill, skin side down, for about 8 minutes, until browned. Turn chicken and cook for a further 25-30 minutes, turning every 8-10 minutes, or until chicken is cooked through. If the skin darkens too quickly, reduce temperature. Remove from heat and rest, covered.
3. Begin salad Dice potatoes 2cm. Toss on another lined oven tray with a drizzle of oil. Season and cook for 15 minutes, on rack underneath chicken. Cut courgette in half lengthways, then slice 1cm. When potatoes have cooked for 15 minutes, add courgette and corn to tray. Cook for about 15 minutes further, until potatoes are tender.
4. Finish salad Dice capsicum 1cm. Add to a large bowl with potato salad dressing. Gently toss through cooked potatoes, courgette, corn and almonds. Season. Cut lemon into wedges.
5. Rest chicken When chicken is cooked, allow to rest for 5 minutes. Reserve resting juices. Cut chicken into pieces.
6. Serve potato salad topped with chicken, lemon juice and chicken resting juices.