SERVES FOUR

INGREDIENTS

1.5kg/3 1/2 lb chicken
juice of 1 lemon
4 garlic cloves, crushed
15ml/l tbsp cayenne
15ml/1 tbsp paprika
15ml/1 tbsp dried oregano
2.5ml/1/2 tsp coarse black pepper
10ml/2 tsp olive oil
5ml/l tsp salt

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With a sharp knife or poultry shears, remove the backbone from the chicken. Turn it breast side up. With the heel of your hand, press down to break the breastbone, and open the chicken flat like a book.

Insert a skewer through the chicken, at the thighs, to keep it flat during cooking. Place the chicken in a shallow, non-metallic dish and pour over the lemon juice.

In a small bowl, combine the garlic, cayenne, paprika, oregano, pepper, and oil. Mix well. Rub the mixture evenly over the surface of the chicken.

Cover and set aside to marinate for 2-3 hours at room temperature or in the refrigerator overnight. Bring the chicken back to room temperature 30 minutes before roasting.

Season the chicken well with salt on both sides. Transfer it to a shallow roasting pan.

Put the roasting pan in a cold oven and set the temperature to 200°C/ 400°F/Gas 6. Roast until the chicken is done, about 1-1 1/2 hours, turning occasionally and basting with the roasting juices. To test if it is cooked through, insert a skewer into the thickest part. If the juices that run out are clear, it is ready.

COOK’S TIP

Roasting chicken in an oven that has not been preheated produces a particularly crispy skin.