Ingredients
1 corn-fed or organic chicken, spatchcocked
1 lemon, juiced
1 small bunch, thyme
100ml/3½fl oz olive oil
cracked black pepper
2 garlic cloves
2 pinch paprika
3 sage leaves
salt to taste
Method
1. Marinate the chicken with herbs, oil, cracked pepper, garlic, paprika and salt to taste for at least 3 hours, preferably overnight.
2. To cook, place the skin side up directly on the oven shelf. Cook for 1 hour 15 minutes at 180C/350F/Gas 4. Use the marinade as a baste.
