Roasted Butter-fly Chicken with Toasted Almond, Mint & Garlic Sauce
The minty and toasted almond sauce is a hit, roasted chicken goes very well with this citrus, garlicky and nutty sauce.
Yield
4 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
chicken
1.2kg |
|
| 1 | x |
olive oil
for brushing |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | tablespoons |
almonds
blanched, toasted and chopped |
|
| ½ | cup |
mint leaves
freshly chopped |
*
|
| 3 | cloves |
garlic
or to taste, minced or crushed |
|
| 1 | teaspoon |
sugar
|
|
| 4 | tablespoons |
lemon juice
freshly squeezed |
|
| ⅓ | cup |
olive oil, extra-virgin
or up to 1/2 cup |
|
| 1 | x |
arugula (roquette)
leaves, to serve, or any other greens, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
chicken
1.2kg |
|
| 1 | x |
olive oil
for brushing |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6E+1 | ml |
almonds
blanched, toasted and chopped |
|
| 118 | ml |
mint leaves
freshly chopped |
*
|
| 3 | cloves |
garlic
or to taste, minced or crushed |
|
| 5 | ml |
sugar
|
|
| 6E+1 | ml |
lemon juice
freshly squeezed |
|
| 79 | ml |
olive oil, extra-virgin
or up to 1/2 cup |
|
| 1 | x |
arugula (roquette)
leaves, to serve, or any other greens, optional |
*
|
Directions
Preheat the oven to 220°C (425°F).
Use a scissor to cut along the backbone of the chicken, then press firmly on the breastbone to flatten it.
Arrange the chicken in a baking dish coated with cooking spray or lined with parchment papper.
Brush with olive oil and sprinkle with salt and pepper.
Roast for about half an hour or until chicken is completely cooked and golden.
Add the almonds, mint, garlic, sugar, lemon juice, olive oil and salt and pepper in a small bowl and mix to combine well.
Spoon the almond mint sauce over the chicken.
Serve with arugula or any other green if desired.
