Easter is a wonderful time to celebrate all the good things about kith and kin. While lamb is considered the traditional meat to serve for this feast, butterflying a chicken and slaterine it with the heavenly flavours redolent of Greek cuisine will make an equally delicious roast for family and friends.

Ingredients

• 75 grams butter, softened
• 2 teaspoons dried oregano
• 1 teaspoon dried marjoram
• 1 teaspoon minced garlic
• grated rind half a lemon
• ¼ teaspoon ground cinnamon, optional
• 1 bay leaf
• Vegetables
• 4 orange-fleshed kumara, peeled and halved lengthwise
• 2 red onions, peeled and quartered

Olive and herb topping

• ½ cup coarsley chopped olives
• 2 tablespoons fresh oregano leaves or chopped fresh parsley
• grated rind ½ lemon
• juice 1 lemon
• 2 tablespoons olive oil

Method

1. Mix together the butter, oregano, marjoram, garlic, lemon and cinnamon.
2. Using a pair or kitchen scissors or shears, cut down either side of the chicken's back bone. If you don't have shears, use a heavy cook's knife as it will cut through any bones with ease. Turn the chicken breast side up on a chopped board and press down on the bird to flatten.
3. Using your fingers (which are gentler than a knife), carefully lift the skin away from the breast and thigh area. Spread half the butter between skin and meat and spread the remaining half on top of the chicken.
4. Place the bay leaf into a large roasting dish or an ovenproof frying pan. Sit the chicken on top and arrange the kumara and onions around it. Roast at 190ºC for 50-60 minutes. Serve on a platter pouring any juices from the pan over the chicken before scattering over the Olive and Herb Topping.

Olive and Herb Topping

1. Mix all the ingredients together.