Main Ingredients
- 1.6kg whole chicken
- 2 red onions, cut into wedges
- 2 Tbsp Cobram Estate Classic Extra Virgin Olive Oil
- Sea-salt flakes and freshly ground black pepper, to season
- Oregano sprigs, to garnish
- Greek salad, to serve (optional)
Marinade
- 1 lemon
- 2 Tbsp Cobram Estate Classic Extra Virgin Olive Oil
- 4 cloves garlic, minced
- 1 Tbsp dried oregano leaves, finely chopped
- 1 Tbsp honey
- 4 tsp balsamic vinegar
- 1 ½ Tbsp smoked paprika
- 1 tsp freshly ground black pepper
Method
- Put chicken on a chopping board, breast side down. Using a pair of kitchen scissors or poultry shears, cut along each side of the chicken backbone. Remove and discard backbone, then remove and discard any giblets. Turn the chicken over, breast-side up, and press down firmly on the breastbone to butterfly the chicken so it sits flat.
- To make the marinade, finely grate lemon zest into a large zip lock bag. Reserve lemon for cooking. To the lemon zest, add remaining marinade ingredients and massage until combined.
- Add chicken to bag and massage well to coat chicken in marinade. Refrigerate for 1 hour to marinate.
- Preheat oven to 180ºC fan-forced. Transfer chicken to a large oven tray, breast-side up. Cut reserved lemon into thick slices and arrange around chicken along with onion. Drizzle with oil then season. Roast for 40-45 minutes or until chicken is golden brown and cooked through. Transfer chicken, onion and lemon to a serving board and garnish with oregano. Serve with salad on the side if using.
