This delicious, butterflied chicken with roast veggies and a side of green beans is easy to make and the ideal quick roast to impress your guests.

INGREDIENTS

Chicken & marinade

1.9kg Ingham's whole chicken

2 tablespoons olive oil
30g butter, melted
1 tablespoon finely chopped fresh tarragon
3 cloves garlic, crushed
2 tablespoons Dijon mustard
1 tablespoon lemon juice

Sides

750g chat potatoes, thickly sliced

4 eschalots, peeled

3 parsnips, peeled, halved lengthways

1 bunch Dutch carrots, trimmed, peeled

50g butter, chopped

250g green beans, trimmed

¼ cup slivered almonds, toasted

2 tablespoons olive oil

Salt and pepper, to taste

Lemon wedges, to serve

METHOD

1) Preheat oven to 200C (fan forced). Lightly grease a large roasting pan. Grease and line and oven tray.

2) Butterfly the whole chicken by removing the backbone and flattening. Watch Manu's tips and Tricks video on How to Butterfly a chicken: https://youtu.be/XFfQ5wGI_ew

3)To make marinade, combine all ingredients in a bowl. Season with salt and pepper and mix well.

4) Arrange potatoes and eschalots in a single layer in prepared roasting pan. Drizzle with half the oil and season with salt and pepper. Top with chicken and brush half the marinade over the chicken.

5) Roast chicken on upper shelf of oven for 30 minutes. Brish with remaining marinade. Roast for a further 20 minutes, or until chicken is cooked through (insert a small sharp knife into the thickest part of the thigh, juices will run clear if cooked)

6) Meanwhile, place carrots and parsnips on prepared tray, drizzle with remaining oil, season with salt and pepper. Roast vegetables on lower shelf of oven for 40 minutes, or until tender.

7) Just before serving, melt butter in medium frying pan over medium-high heat until frothy. Cook the beans, tossing occasionally, for 2 to 3 minutes, until tender. Stir in almonds and remove from heat.

8) Serve roast chicken and vegetables with buttered beans and lemon wedges.

Download the recipe card for Manu's French-style roasted butterflied chicken here: https://inghams.com.au/recipe/french-style-roasted-butterflied-chicken/

Watch the video tutorial with Manu