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 fanforced (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 butter, then season and mix 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 of the garlic butter mixture under the skin of breasts. Rub rest of the butter mixture all over chicken.

STEP 3 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.

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 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.)

STEP 5 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. STEP 6 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.

Barbecued butterflied chicken