Butterflied Nasi Goreng Chicken

Butterfly a whole roast chicken to make the cooking process quicker. Smoother it in nasi goreng paste and cook with potatoes and coconut milk for a delicious change to your usual roast.

Serves 4-6

Effort: Easy/ Moderate

Preparation time: 20 mins

Cooking time: 1 hour

Gluten free

Ingredients

• 2kg whole chicken, butterflied

• 3 tbsp nasi goreng paste

• 4-5 medium potatoes (750g), peeled and chopped

• Olive oil

• 1 can coconut milk

• Fresh coriander, chopped

• Fresh chilli for serving (optional)

• Salt & pepper to taste

Instructions

1. Place the whole chicken breast-side down on a cutting board.

   - Using kitchen shears or a sharp knife, cut along one side of the backbone from tail to neck.

   - Repeat on the other side of the backbone to remove it completely.

   - Open up the chicken and flatten it by pressing down on the breastbone with the heel of your hand.

2. Push 2 tbsp of the nasi goreng paste under the chicken skin on the breast and the thighs, ensuring it's well-distributed. You can use your hands or a spoon for even coverage. Allow the chicken to marinate for at least 15-20 minutes to let the flavours infuse.

3. Preheat your oven to 200c/ 180c fan.

4. Peel and chop the potatoes & toss the potato in olive oil, season with salt and pepper.

5. Place the butterflied chicken in the center of a roasting pan. Arrange the seasoned potato around the chicken.

6. Mix the coconut milk with the remaining 1 tbsp of nasi goreng paste & pour over the chicken and potatoes.

7. Roast in the preheated oven for about 1 hour or until the chicken is golden brown and cooked through. The internal temperature should reach 75°C.

8. During the cooking process, baste the chicken with the coconut milk and juices from the pan once or twice to keep it moist.

9. Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Garnish with fresh chopped coriander and chilli slices if using.

10. Serve the butterflied nasi goreng chicken with the roasted potatoes and a good drizzle of the coconut milk from the pan.