My mega way of serving chicken in the summer, it looks absolutely  fantastic served and carved at the table. You can experiment with  different flavours for the marinade, I love different combinations like  garlic and mixed herbs or even a spicy cajun mix!

Serves 4
1 small chicken (about 1.1-1.4kg)

3 garlic cloves
Juice and zest of 1 lemon
1 tablespoon of dried oregano
3 tablespoons of olive oil

Whizz the ingredients for the marinade with a hand blender with a food processor attachment.

To prepare the chicken, place the bird breast-down and, using a knife or a sharp scissors, cut along either side of the back bone to remove it. Open the bird out and flip it over breast-side up and, using your fist, push down hard on the breast to break the bone.

Thread a skewer diagonally through the bird from the leg to the breast and repeat on the other side. Using a sharp knife, score the bird on the legs and breasts then repeat the whole process for the second chicken. Place the chicken in a large roasting tin and pour over the marinade, cover with cling film and allow to sit in the fridge as long as you possibly can.

Cook in the oven at 200oC for about 45-55 minutes or until cooked all the way through.  Alternatively cook on the BBQ for 25-30 mins breast side up and then for a further 15-20 on the other side.

Serve alongside a selection of fresh salads!