Garden Herbs & Lemon marinated butterflied chicken

Ingredients

• 1 handful thyme, leaves picked
• 1 handful rosemary, leaves picked (or use French tarragon if available)
• finely grated zest and juice of 1 lemon
• salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 lemon thinly sliced
• 2 fresh bay leaves
• 1.35 kg Turk's free range chicken butterflied, see tip (or cut into 4 pieces)

Directions

1. Roughly chop the thyme and rosemary leaves and place in a bowl. Add the lemon zest and juice and season with salt and freshly ground black pepper. Whisk in the olive oil.
2. Place the chicken in a shallow ceramic dish. Pour marinade over the chicken and top with the thinly sliced lemon and bay leaves. Cover and place in the fridge for 2-4 hours.
3. Meanwhile, preheat a lidded barbecue to 200°C.
4. Remove the chicken from the fridge and bring back to room temperature, 20 minutes.
5. Place chicken on barbecue and close the lid. Lower the temperature to medium-low. Barbecue chicken for 50-60 minutes or insert a skewer into the thickest part of the meat, when the juices run clear the chicken is cooked. (The chicken can be cooked in the oven at 180°C for 50-60 minutes).
6. Remove chicken from the barbecue and place on a warmed plate. Cover loosely with foil or baking paper and a clean tea towel and leave to rest for 10-15 minutes before carving.