Butterflied garlic & herb chicken

With Smeg Galileo multi-cooking technology and the beauty of pure steam, cookbook author and TV host Silvia Colloca solves our midweek dinner dilemma in just 30 minutes with succulent roast chicken. The butterflied chicken is seasoned simply with garlic, rosemary and lemon and cooked at 200°C with 40% steam until succulent with golden crisp skin.

PYROSTEAM: Fan grill w/steam assist | Humidity: 40 % |Temp:  200 ⁰C  | Prep Time:  0 hours 10 minutes  | Cooking Time:  0 hours 30 minutes | Shelf 3

Butterflied garlic & herb grilled chicken, roasted capsicum

INGREDIENTS

1.8kg whole chicken, spine removed, trimmed, and butterflied

1 red capsicum – 30mm pieces

1 yellow capsicum – 30mm pieces

1 green capsicum – 30mm pieces

200g Kipfler potato – washed and sliced 10mm thick

¼ cup rosemary & thyme sprigs

Garlic & herb oil

4 cloves garlic, finely chopped

¼ cup rosemary leaves

2 tablespoons olive oil

1 lemon, zested

Salt and pepper

METHOD

1.    Set oven to fan grill and pre-heat to 200⁰C.  

2.    Place chicken on a shallow tray. Scatter capsicum & potatoes around the tray.

3.    Combine garlic & herb oil ingredients and dress the chicken, then pour over the capsicum and potatoes. Season.

4.    Open oven and place chicken on the 2nd to top rack.  

5.    Cook for around 30 mins.

6.    To check the chicken is cooked, pierce the thickest part of the thigh. The juices should run clear.