Ingredients
- 1.5 kg whole free range chicken
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic crushed
- 1 lemon
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and pepper
Instructions
- Preheat oven to 200 °C or fire up the barbecue.
- Place the chicken, breast-side down, on a chopping board so the back is facing up and the drumsticks are pointing towards you. Using sharp kitchen scissors or a large knife, cut closely along each side of the backbone. Remove the back bone and discard. Turn the chicken over and press down firmly on the breastbone to flatten the chicken.
- Zest the lemon. Place the zest in a small bowl and set aside. Slice the lemon in half and set aside.
- Prepare the marinade. Add olive oil, vinegar, oregano, paprika, garlic, salt and pepper to the lemon zest and mix well to combine.
- Arrange the lemon halves on a lined baking tray or in a skillet. Place the butterflied chicken on top, breast side up, and tuck the wings under. Brush the marinade over the chicken and roast in the oven for approx. 45 min or until cooked through. Please note cooking times will vary oven to oven or if using a BBQ.
- Serve up with crispy roast potatoes and a side of salad or grilled vegetables. We recommend removing the skin before eating.
Notes
Butterflied chickens are so versatile. Get creative with flavours to suit the cuisine you are after… mexican… asian… smoky… anything goes. To save time you can use a store bought seasoning mixed with olive oil.
This recipe is also a handy one for the meal prepppers. Cook a couple – one for dinner and the other to shred up for lunches.
Nutrition
Serving: 190gCalories: 350kcalProtein: 45gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 10gSodium: 290mgIron: 2mg
