Butterflied chicken with lemon, oregano, and paprika

Marinating • 1 hour

Serves 4–6

Ingredients: 

1 whole butterflied chicken, preferably free-range (you can ask your butcher to do this)

3 tsp olive oil

finely grated zest of 1 lemon, plus juice of 2

1 tsp paprika

½ tsp sea salt

1 tsp freshly ground black pepper

1 tbsp dried oregano

Method:

1 Combine the oil, lemon zest and juice, paprika, sea salt, and black pepper in a bowl, and mix well. Add the chicken, making sure it is coated in the marinade. Allow to marinate in the refrigerator for 1 hour. (Put the chicken and its marinade in a plastic bag for better coverage, if you like.)

2 Heat the barbecue until hot. Sprinkle the chicken liberally all over with the oregano, and grill over low heat for 40–50 minutes until golden and cooked through, turning frequently. Transfer to a plate, and leave to rest for 15 minutes.

Cook’s Notes:

To butterfly a chicken yourself, place the chicken breast-side down on a clean work surface. Using poultry shears or a good pair of kitchen scissors, cut along either side of the backbone, from thigh to wing on each side, and remove the backbone, from tail to neck. Open up the chicken, and flatten by pushing down on the breastbone. Secure this position by inserting metal skewers from thigh to opposite wing.

Butterflied chicken with lemon, oregano, and paprika