This is so succulent and really quite easy. The hardest part is butterflying the chicken … but if wish you can ask your butcher to do it for you. I would serve this with a green salad and maybe a few oven baked chips, but as it was such a cold night when I cooked it, I served it with baked vegetables. Save the salad for spring and summer!
1 medium size free-range chicken
1 garlic clove
1 spring onion
juice of 1 fresh lemon
Preheat oven to 200 deg. fan-forced [or it can be done on a bbq plate]
Remove the bones from frame and thighs and flatten with your hand so that it lies flat but be sure to leave the skin on.
Rub olive oil into the chicken and season with salt and pepper. Chop the spring onion and garlic and half a lemon and spread over the chicken, then add chilli as desired.
Squeeze the juice of the remaining lemon over the chicken. If cooking in the oven, lay chicken skin down on baking paper and place tray in the oven un-covered for 45 mins to 1 hour.
Cut into 4 and serve .