BBQ Herb And Garlic Butterfly Chicken With Summer Vegetables
4-6 servings
95 mins
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Ingredients
Ingham’s Herb and Garlic Butterfly chicken
2 corn cobs
2 red capsicum
2 yellow capsicum
3 zucchini, sliced length-ways
3 tablespoons olive oil
2 tablespoons thyme leaves
2 x 250g pouches of rice & quinoa mix, heated
chopped parsley to serve
HOW to Cook
Cook the chicken in a barbecue with a closed lid for 1 hour or until cooked.
In a large bowl toss these together with the corn, capsicums, zucchini, thyme and olive oil and season well with salt and pepper.
While the barbecue is medium hot. Place the vegetables on the grill and barbecue for about 15 minutes, turning once and removing any if they get too cooked.
Cut the corn from the cob and cut the other vegetables into bite sized pieces and combine in a bowl with the rice & quinoa mix.
Place on a large serving platter and top with the chicken, pouring over any juices. Scatter with parsley if liked.
This delicious butterflied chicken with roast veggies and a side of green beans, is easy to make and will be sure to satisfy everyone at the dinner table.
