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.