Flattened chicken with herbs

Serves: 4

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Total Time: 60

Prep Time: 20

Cook Time: 40

• 1 whole(s) 2kg/4½lb chicken (free range if possible), or buy a chicken that has been ready-spatchcocked
• 2 tablespoon(s) olive oil
• good handful dried Provençal herbs

Method

1. Spatchcock (butterfly or flatten out) the chicken. To do this, place the bird breast-side down on a board. Cut down both sides of the backbone with scissors or a sharp knife, then discard backbone. Turn over and fold back breasts and wings, then flatten the chicken as much as you can with the palm of your hand. The bird should be flat and open. Smother it with olive oil, then season really well with sea salt and freshly ground black pepper and sprinkle with the herbs to cover. Be generous, as you'll lose some on the barbecue.
2. Put the chicken skin-side down on the barbecue and leave it to cook for a good 15-20 mins, then turn over and cook for a further 15-20 mins. Pierce the chicken in the thickest part with a skewer to see if it's cooked - the juices should run clear. If not, cook for longer till golden brown and crisp. Joint the chicken and serve with lemon wedges, salad and crusty bread.

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