Ingredients
6 cloves garlic, unpeeled
150g butter, chopped, at room temperature
Sea-salt flakes and freshly ground black pepper, to season
1.6 to 1.8kg free-range chicken, butterflied
3 red onions, skin on, sliced in 2cm thick rings
2 Tbsp dried Greek oregano, picked from the bunch, crumbled
2 tsp smoky paprika
3 Tbsp extra virgin olive oil
1 small iceberg lettuce, trimmed, cut into 8 wedges
1 lemon, cut into wedges
Oven-baked chips, to serve
Method
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Preheat a hooded barbecue on high, or an oven to 220 degrees fan-forced (240 degrees C conventional). Using the back of a large knife, smash the unpeeled cloves of garlic in their skin. Put garlic in a bowl with butter, then season and mix until well combined.
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Pat chicken dry with paper towel. Use a sharp knife to slice along the chicken bones on the legs and wing joints. Gently stuff a little of the garlic butter mixture under the skin of breasts. Rub rest of the butter mixture all over chicken.
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Put onion rings on the base of a large oven tray in a single layer. Put chicken on top, skin side up. Sprinkle over oregano and paprika, drizzle with 1 tablespoon of the olive oil and season.
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Cook in preheated oven or hooded barbecue for 45 minutes or until cooked when tested (juices will run clear when cooked; if juices are red, continue cooking). Set aside to rest for 5 minutes before cutting into serving pieces. (If using a barbecue, cook on a wire rack to elevate off the immediate heat of the barbecue hotplate.)
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Meanwhile, arrange lettuce on one side of a large platter or board. Squeeze lemon juice from the lemon wedges over lettuce and drizzle remaining oil over the top. Season.
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Arrange carved chicken pieces and onions on the platter next to the lettuce, and drizzle warm chicken-tray juices over lettuce, onion and chicken. Serve immediately with chips.
Want to learn how to butterfly your own chicken? Watch this video:
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