Butterflied Roast Chicken with Smoked Tomato Salsa

Cook Time 45 minutes (+ resting time)

Servings 4

Ingredients

1 whole chicken, butterflied, brought to room temperature

2 tbsp extra virgin olive oil

Pinch salt and pepper

Salsa

4 tomatoes

1 long red chilli

1 birds eye chilli

2 tbsp extra virgin olive oil

Salt and pepper

Handful kalamata olives, pitted

1 tsp red wine vinegar

Basil and parsley, to garnish

Remove the chicken from the fridge 1 hour before cooking and dry the skin with paper towel.

Method

Preheat the Weber BBQ and place a convection tray and trivet on the grill.

Coat the chicken in extra virgin olive oil and a generous amount of salt and pepper.

Place the chicken skin-side down on the convection tray and turn the BBQ down to a medium heat for 45 mins with the lid down, until cooked through.

Coat the tomatoes and chilli in oil, season with salt and pepper, and place on the BBQ. Cook all over until blackened, constantly turning. Allow to cool slightly then peel the tomatoes and chillies. Finely dice with the olives and coat in extra virgin olive oil, salt, pepper and red wine vinegar.

If using a meat thermometer the internal temperature of the chicken should be 70°C.

Rest the chicken for 20 minutes before serving with the salsa. Garnish with basil and parsley leaves.