For the chicken
1.7kg free range chicken
For the marinade
3 tbsps olive oil
½ tsp dried chilli flakes
3 cloves of garlic, peeled and finely chopped
1 red chilli, finely chopped, seeds included
1 lemon, juice and zest
1 lime, juice and zest
2 tbsps fresh flat leaf parsley, roughly chopped
Sea salt & black pepper
Serves 4: Prep: 10 minutes. Marinate: 2 hours. Cook: 1 hour 20 minutes.
To spatchcock the chicken, take the whole chicken, place breast side down and with a pair of strong scissors remove the backbone by cutting from the tail end to the neck end either side of the backbone. Turn the chicken over and place the palm of your hand on the centre of the breast, pressing down to flatten out the chicken.
To prepare the marinade, mix all the marinade ingredients together and season with a large pinch of salt and freshly cracked black pepper. Place the chicken on a baking tray and pour over the marinade, rubbing it all over to ensure the chicken is fully covered on both sides. Marinate in the fridge covered with cling film for 2 hours.
To cook the chicken, pre-heat the oven to 170°C/325°F/gas mark 3. Roast the chicken for 45 minutes, basting in the juices every 15 minutes. You can finish this recipe in two ways: Either remove the tin foil and cook for another 15-20 minutes basting in the juices occasionally until the core temperature (checked with a meat thermometer) has reached 75°C and the juices run clear. Or, if finishing on the barbecue, remove the chicken from the juices in the tray and place on the barbecue, skin side up, for 5 minutes then turn over to colour the skin side for another 5 minutes, being careful not to burn it.
To serve, place on a board for sharing at the table and serve with a red slaw and potato wedges.