Herb marinated butterflied chicken

Prep Time: 00:20
Servings: 4
Cooking Time: 01:30
  • - salt to taste
  • - zest and juice of one lemon
  • 3 - handfuls of fresh mixed herbs (such as basil, parsley, marjoram, thyme and rosemary), chopped
  • 60ml - olive oil
  • 1 - large chicken, butterflied (remove the backbone and press the chicken flat with your hand)
  • - freshly ground black pepper, to taste
This dish is always a favourite when cooked over the coals but it can also be roasted in the oven.
Preheat the oven 180°C.

Prepare the marinade:

Mix all the ingredients and use them to rub the chicken thoroughly. To allow the chicken to marinade better, make several cuts in the legs and rub the marinade into the meat, as well as under the skin covering the breast area. Place the chicken in a ceramic or plastic dish, cover and refrigerate overnight.

(You can also cook the chicken over medium coals or in a Weber.) Season with salt and roast for 1-1½ hours or until cooked and golden brown.

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