Serves 4

3-3 1/2 lb chicken

juice of 1 lemon

4 garlic cloves crushed

1 tbsp cayenne pepper

1 tbsp paprika

1 tbsp dried oregano

1/2 tsp coarse black pepper

2 tsp olive oil

1 tsp salt

1. With a sharf knife or poultry shears remove the backbone from the chicken. Turn it breast side up. With the heel of your hand,press down to break the breastbone and open the chicken flat like a book. Insert a skewer through the chicken, at the thighs, to keep it flat during cooking.

2. Place the chicken in a shallow dish and pour over the lemon juice to coat.

3.In a small bowl, combine the garlic,cayenne,paprika,oregano, pepper and oil. Mix well. Rub evenly over the surface of the chicken.

4. Cover and let marinate 2-3 hours at room temperature r chill overnite (return to room temperature before roasting).

5. Season the chicken with salt on both sides. Transfer it to a shallow roasting pan.

6. Put the pan in a cold oven and set the temperature to  400. Roast until the chicken is done,about an hour, turning occasionally and basting with the pan juices. To test, prick with skewer: the juices that run out should be clear.

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