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Sunday, December 11, 2011

Butterflied chicken with lemon, oregano and paprika

Dig into this succulent chicken laden with spices and the tangy hint of lemon.

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
1⁄2 tsp sea salt
1 tsp freshly ground black pepper
1 tbsp dried oregano

Preparation:

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.

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