Roast butterflied chicken with lemon and garlic

SERVES 4 PREPARATION: 10 MIN STANDING: 30 MIN COOKING: 1 HR

1 whole chicken

60ml (¼c) salt

60ml (¼c) sugar

750ml (3c) water

2 lemons, halved

1 garlic bulb, halved freshly ground black pepper 10g fresh rosemary sprigs cooked rice to serve green salad to serve

Preheat the oven to 200°C.

Line a baking sheet with baking paper and grease with non-stick spray.

1 Remove the backbone of the chicken with kitchen shears or a sharp knife. Open and flatten the chicken with the heel of your hand.

2 Put the salt, sugar and water in a large glass bowl and stir to dissolve to make a brine solution (see tip). Put the chicken in the brine and leave for 30 minutes. Remove, rinse and pat dry with paper towels.

3 Arrange the lemon and garlic on the prepared baking sheet. Put the chicken on top, skin side up, and season with the pepper. 4 Arrange the rosemary around the chicken and roast for 15 minutes.

5 Reduce the oven temperature to 180°C and roast for another 30 minutes or until it is done.

6 Cut the chicken into portions and serve with rice and a green salad.