15 MINS PREPARATION
40 MINS COOKING | SERVES 4
Ingredients
1.6kg whole chicken
Marinade
- 2 teaspoons finely grated lemon zest
- handful oregano leaves
- 2 teaspoon olive oil
- sea salt and cracked black pepper
Chorizo and Bean Salad
- 2 chorizo sausages, sliced
- 400g can cannellini beans, drained and rinsed
- 400g can butter beans, drained and rinsed
- 100g baby rocket leaves
- 2 spring onions
- 1⁄2 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
Method
- Preheat barbecue over a medium to low heat.
- To butterfly chicken, remove the backbone by cutting down either side of bird with a sharp knife or kitchen scissors. Turn over and press down onthe breast bone to flatten.
- To make the marinade, combine zest, oregano and olive oil in small bowl. Season with salt and pepper.
- Rub marinade over both sides of the chicken (see notes).
- Cook the chicken skin side down on the grill part of the barbecue for 20 minutes.
- Turn and cook for a further 20 minutes until cooked through.
- Meanwhile, cook the chorizo for 2 minutes on either side until crisp. Add to bowl with beans, rocket, spring onions, lemon juice and oil. Toss well to combine. Season to taste.
- To serve, cut chicken into four piecesand serve with Chorizo and Bean Salad.
Notes
To get even more flavour from the marinade, rub over the chicken, cover and refrigerate for an hour or two before cooking.
