Spatchcock Chicken with Rosemary and Lemon

you will need

• 1 spatchcock chicken
• Three long sprigs of fresh rosemary
• Juice of one lemon, plus more to serve
• One red onion thinly sliced
• 100ml Olive oil
• Salt

Its best to marinade the chicken the night before as it will absorb more flavour

To spatchcock a chicken , first take the chicken breast side down, cut though all along the one side of the backbone. Then cut along the other side of the back bone, remove this. Turn the bird the other way around and press down as you open it out.

Put the spatchcock chicken onto a large chopping board season with salt and pepper, finely chop your rosemary and scatter onto the chicken.
Thinly slice one red onion and also rub on the chicken along side with 100ml of olive oil and lemon juice.
Leave overnight in a freezer bag in a roasting dish just in case the bag bursts.
Take the chicken out of the fridge and allow the chicken to come to room temperature.
Preheat your oven to 200.
Lay the chicken skin side up on a tin lined with foil, along with lemon wedges in the roasting dish.
Peirce the chicken with bamboo sticks which have been soaked in warm water for up to 30 minutes and set in place to keep the chicken flat.
Cook for about 45 minutes the chicken should be tender and the skin crisp.
Pour over any remaining juices in the roasting dish cut the chicken into four pieces.
Serve with a tossed green salad.