You need a bit of brute force to prepare the chicken, but once marinated it's an easy and tasty candidate for the barbecue.
1.5 kg (3 lb) chicken
grated rind of 1 lemon
4 tbsp lemon juice
2 sprigs rosemary
1 small red chilli, chopped finely
150 ml (1/4 pint) 2/3 cup olive oil
grated rind of 1 lemon
4 tbsp lemon juice
2 sprigs rosemary
1 small red chilli, chopped finely
150 ml (1/4 pint) 2/3 cup olive oil
method
1. Split the chicken down the breast bone and open it out. Trim off excess fat, and remove the parson's nose, wing and leg tips. Break the leg and wing joints to enable you to pound it flat. This ensures that it cooks evenly.
2. Cover the split chicken with clingfilm (plastic wrap) and pound it as flat as possible with a rolling pin.
3. Mix the lemon rind and juice, rosemary sprigs, chilli and olive oil together in a small bowl. Place the chicken in a large dish and pour over the marinade, turning the chicken to coat it evenly. Cover the dish and leave the chicken to marinate for at least 2 hours.
4. Cook the chicken over a hot barbecue (the coals should be white, and red when fanned) for about 30 minutes, turning it regularly until the skin is golden and crisp. To test if it is cooked, pierce one of the chicken thighs; if it is ready, the juices should run clear, not pink. Serve with a salad.
2. Cover the split chicken with clingfilm (plastic wrap) and pound it as flat as possible with a rolling pin.
3. Mix the lemon rind and juice, rosemary sprigs, chilli and olive oil together in a small bowl. Place the chicken in a large dish and pour over the marinade, turning the chicken to coat it evenly. Cover the dish and leave the chicken to marinate for at least 2 hours.
4. Cook the chicken over a hot barbecue (the coals should be white, and red when fanned) for about 30 minutes, turning it regularly until the skin is golden and crisp. To test if it is cooked, pierce one of the chicken thighs; if it is ready, the juices should run clear, not pink. Serve with a salad.
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