Recipe - Butterflied Roast Chicken with Australian Native Rub & Fattoush Salad

Butterflied Roast Chicken with Australian Native Rub & Fattoush Salad by Foodland Recipe Kitchen

Preparation Time: Roast Chicken - 15 Minutes // Fattoush Salad - 10 Minutes
Cooking Time: Roast Chicken - 1 Hour // Fattoush Salad - 20 Minutes
Serves: Roast Chicken - 6 // Fattoush Salad - 4-6


  • 1 x 1.5kg free range chicken, backbone removed and butterflied
  • 1 tbsp olive oil
  • ½ cup dukkah
  • ¼ cup dried saltbush leaves
  • 2 tbsp ground bush tomato
  • 2 tsp sea salt flakes
  • 1 tsp ground black pepper
  • 1 lemon cut into slices
  • 2 lemons, cheeks removed and grilled
  • ½ cup extra virgin olive oil
  • 2 lge pieces Lebanese bread, cut into quarters
  • 2 x punnet grape cherry tomatoes cut in half
  • 2 Lebanese cucumbers, seeds removed and diced
  • 1½ cups loosely packed parsley leaves
  • ½ cup mint leaves
  • 1 medium red capsicum, seeds removed and diced
  • 4 large red radishes, finely sliced
  • 6 spring onions, sliced
  • Salt and pepper to taste
  • 1 tbsp sumac
  • ½ cup olive oil
  • Juice and zest of 1 lemon


  • Baking Paper
  • Thermometer
  • Frying Pan
  • Large Platter
  • Mixing Bowl
  • Small Bowl



1. Preheat oven to 170°C. Line a baking tray with baking paper;
place a rack on top of the paper.

2. In a small bowl, mix together the
dukkah, saltbush, bush tomato, sea salt and pepper.

3. Rub both sides of the chicken with olive oil then generously sprinkle
the native rub mix over the chicken skin.

4. Place slices of lemon on the rack and sit butterflied chicken on top of
the lemon slices, skin side up so it lays flat.

5. Place into preheated oven, cook for 55-60 minutes, or until juices run
clear. If you have a thermometer, insert into the thickest part of the
thigh. Chicken is ready when 75°C internal temperature is reached.

6. When cooked, remove from oven, cover loosely with foil, allow to rest
for 10 minutes.

7. Serve on a large platter with fattoush and grilled lemon cheeks.


1. Heat olive oil in a large frying pan and when hot fry half the Lebanese
bread until golden, drain on kitchen then repeat with remaining bread.

2. In a large mixing bowl combine tomatoes, cucumber, parsley, mint,
capsicum, radishes and spring onion stir to combine. Season to taste.

3. Break the Lebanese bread into bit sized pieces, toss with the

4. Sprinkle with sumac, drizzle with extra olive oil and lemon juice, mix
to combine.

5. Serve immediately with roast chicken.