Butterflied Chicken with Tzatziki Yoghurt Dip and Fragrant Cous Cous

Time 55 min
Difficulty Easy
Serves 4-5


Tegel Free Range Rosemary Garlic & Lemon Butterflied Chicken

1 x Tegel Free Range Butterfly Chicken

Spray oil

2 cups cous cous 

2 tablespoons lemon zest

1 teaspoon caraway seeds

1 clove garlic, finely diced

1 tablespoon finely diced fresh ginger

2 cups boiling chicken stock

Fresh chopped herbs, Italian parsley or coriander

1 cup Greek style yoghurt

½ cup finely diced cucumber

8 mint leaves, finely sliced

Pinch smoked paprika or chilli seasoning

Cherry tomatoes, yellow vine tomatoes, fine sliced red onion, chilli, lemon zest and olive oil


Pre-heat the oven to 180 degs, and line a large roasting tray with baking paper. Arrange the butterfly chicken on the tray with the skin facing up, lightly spray with oil and cook for 45-50 minutes or until golden and the juices run clear.

Place the cous cous in a large glass or stain steel bowl and add the lemon zest, caraway seeds, garlic and ginger, pour over the hot stock and cover for 5-8 minutes then fluff up with a fork, season to taste and toss with the fresh herbs just before serving.

Mix the yoghurt, cucumber, and mint together and season with the paprika or spice.

For a quick tomato salad toss the chopped tomatoes, red onion slices, chilli, lemon zest and olive oil.

Serve the butterflied chicken with a side of cous cous and colourful tomato salad and finish with a dollop of cool minty cucumber yoghurt.

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