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Butterflied chilli lemon chicken and rice

Butterflied chilli lemon chicken and rice
4.6 17 ratings
Prep. 15 min
Total 1 h 45 min
4 portions
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Ingredients

Parsley butter
  • fresh flat-leaf parsley leaves only
    2 sprigs
  • salted butter softened
    30 g
Chilli and lemon oil
  • garlic cloves
    3
  • oil
    80 g
  • lemon juice
    40 g
  • dried chilli flakes
    2 tsp
  • paprika
    2 tsp
  • sea salt
    1 tsp
Chicken
  • whole chicken spatchcock and scored (see Tips)
    1
  • red capsicum sliced into thick strips
    1
  • yellow capsicum sliced into thick strips
    1
Rice and corn
  • long-grain white rice
    300 g
  • water
    1000 g
  • Chicken stock paste (see Tips)
    2 tsp
  • corn cobs husks and silk removed, broken into pieces
    2
  • fresh parsley leaves only, to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 795.2 mg
Protein 71.6 g
Calories 5501.5 kJ / 1314.9 kcal
Fat 79.2 g
Fibre 4 g
Saturated Fat 20.3 g
Carbohydrates 77.3 g

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Australia and New Zealand
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