BARBECUED BUTTERFLIED CHICKEN

Preparation time 15 mins Cooking time 45 mins Serves 4

6 cloves garlic, unpeeled

150g butter, chopped,

at room temperature Sea-salt flakes and freshly ground

black pepper, to season 1.6-1.8kg 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

STEP 1 Preheat a hooded barbecue on high, or an oven to 220°C fan-forced (240°C conventional). Using the back of a large knife, smash the unpeeled cloves of garlic in their skin. Put garlic in a bowl with soft butter, then season and whisk until well combined.

STEP 2 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 garlic butter mixture under skin of breasts. Rub the remaining butter mixture liberally all over chicken.

STEP 3 Put onion rings on the base of a large baking dish in a single layer. Put chicken on top, skin side up. Sprinkle over oregano and paprika, drizzle with 1 Tbsp of the olive oil and season with salt and pepper.

STEP 4 Cook in preheated oven or hooded barbecue for 45 minutes or until cooked when tested (juices will run clear when cooked, if juices are pink, continue cooking). Set aside, loosely covered with foil, to rest for 5 minutes before cutting into serving pieces. (If using a barbecue, cook on a wire rack to elevate it from the direct heat of the barbecue hotplate.)

STEP 5 Meanwhile, arrange lettuce on one side of a large platter or board. Squeeze lemon juice from lemon wedges over lettuce and drizzle remaining oil over the top. Season.

STEP 6 Arrange carved chicken pieces and onions on the platter next to the lettuce, and drizzle warm chicken tray juices over the lettuce, onion and chicken. Serve immediately with oven-baked chips.