This works for chicken quarters or a spatch-cocked whole chicken. First marinade your bird.
- Juice of 1 lemon
- 2 crushed garlic cloves
- 2 tbs olive oil
- salt and pepper
Mix, then rub all over the chicken. Put everything in a plastic bag and massage the marinade into the chicken. Squeeze air out of the bag, tie off and chill for an hour or two – or more.
Heat the oven to 190C. Put portions or spatch-cocked chicken on a pan and oven roast for between 40 minutes and an hour until cooked. You can finish it under the grill if you like it charred and crispy. You can also cook this over a BBQ, or cook in the oven and finish on the BBQ. Great with Greek potatoes, halloumi and asparagus