Xiao's Kitchen - Welcomes you to our cooking channel. <br />Recipe for: Greek Roast Chicken Meal <br /> <br />Crispy skin, juicy meat, golden potatoes – what’s not to love? <br /> <br />Ingredients: <br /> <br />Whole Chicken <br />Potatoes <br />Salad Mix <br />Olive Oil <br />3 Lemons <br />Oregarno <br />Paparika <br />Feta Cheese <br />Chicken Stock <br />Salt <br /> <br />Method: <br />Butterfly the whole chicken. <br /> (Details on Xiao's Kitchen's website 'How to Butterfly a Chicken') <br />In a container add 1 Tbsp oregano, juice from 1 lemon and 3 Tbsp olive oil. <br />Add 1 Tbsp of paprika and mix ingredients well. <br />Rub the chicken in the mixture. <br />Place the chicken skin up and rub another Tbsp of paprika over the skin only. <br />Seal and place in fridge for 3-4 hours. <br />Cut medium size potatoes in half and place in plan. <br />Add 3 Tbsp olive oil, juice from 1 lemon and 1 Tbsp oregano. <br />Add chicken stock and place the chicken on top. <br />Place in pre-heated oven at 180 degrees. <br />Chop the feta cheese into small cubes. <br />Place salad into a bowl and add the feta cheese. <br />Add the juice from 1 lemon and 0.5 Tbsp oregano. <br />Add the 1 Tbsp olive oil and mix. <br />Finally, plate the chicken, potatoes, salad and serve. <br /> <br />How to Butterfly a Chicken <br /> <br />Butterflying a whole chicken is a great time-saving technique that only takes a few minutes to do once you get the hang of it. It also makes for a beautiful presentation when served whole on a platter. <br /> <br />Place the chicken on a cutting board breast side down. <br /> <br />Cut down each side of the back bone with a sharp knife or a pair of kitchen shears. <br /> <br />Remove the backbone and discard. <br /> <br />Grab the chicken with one breast in each hand and open it like a book, exposing the cavity of the bird. <br /> <br />Now, remove the ribs located under each breast. <br /> <br />Running from the middle of the bird down between the two legs is a soft bone. This is the breast bone. <br /> <br />It’s a triangular shape that is firm towards the middle of the bird and becomes softer cartilage as it tapers down between the legs. <br /> <br />To remove it, use a paring knife to cut down either side of it. <br /> <br />Once you’ve cut it free, use your fingers to simply pull out the breast bone. <br /> <br />The task is complete and your butterfly chicken is ready for roasting. <br /> <br />Thank you for watching
