1fresh red chilli, deseeded and chopped or chilli jam from a jar
1lemon juice
3/4tbspdried oregano
2garlic cloves, minced
175mlolive oil
Chilli rub
2tspblack peppercorns (crushed)
1 - 2tspdried chilli flakes (crushed)
1tspfresh rosemary, chopped + a handful of sprigs to go under the chicken
sea salt
Instructions
Spatchcock the chicken (or get your butcher to do it). See my blog to learn how to easily spatchcock your chicken.
Marinade
In a small bowl mix the oil with the lemon juice, oregano, garlic and fresh chilli.
Put the chicken in a dish big enough to hold it, pour over the marinade, turn the chicken over in it, cover with cling film and put it in the fridge for an hour.
Chilli rub
Preheat the oven to 200C/190C fan. In a pestle and mortar (or just crush on a work surface) crush the pepper, chilli flakes and chopped rosemary. Rub this all over the bird and season with salt.
Put the chicken into a roasting tin on top of the rosemary sprigs.Cook for 30 - 40 mins, then check it. Using the point of a knife in between a leg and the rest of the body of the bird, check if the juices that run out are clear, with no trace of pink. If the juice is a little pink put it back in the oven.
Cut the chicken into joints, put on to a warm serving plate, pour the cooking juices over the top and serve with wedges of lemon.