4 big cloves of garlic
olive oil (160ml)
red wine vinegar (60ml)
1 lemon, juiced
2 fresh chillies (more to less to taste)
tsp sea salt
sprig of thyme
1 small chicken (to cut for spatchcock)
handful of mixed salad leaves
chunky chips
peel the garlic cloves and stick into a food blender with the oil, lemon juice, vinegar, thyme, chillies and salt.
blend to a smooth marinade.
cut either side of the backbone with a pair of sharp shears and then remove the diamond-shaped breast bone from inside the cavity.
open the chicken up like a book and rub the marinade all over, inside and out. Leave in the fridge overnight if you can.
preheat oven to 180°C.
lay the spatchcock chicken on a baking tray and roast for about an hour until cooked right through and there are no signs of blood at the thickest parts of the bird. Check by cutting into a leg joint.
serve with plenty of fresh salad and some chunky chips.
Serves 2-4
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