Whole Butterflied Lemon and Rosemary Chicken on Rocket with Citrus Salad
Description
I first thought about splitting a chicken along the breast bone when I was in a rush to get it cooked on the barbeque, and figured the cooking time would be reduced. An added bonus was the fact that it became much easier to baste the chicken on both sides, resulting in a real flavour boost from the stunning combination of lemon, rosemary and olive oil. Ensure you cook your chicken over low heat as long, slow cooking renders this chicken meltingly tender and juicy. This citrus salad is a perfect accompaniment.
Method
Split the chicken lengthwise long the breast bone and open it out flat. Scatter the lemon zest over both the outside skin and the underside of the chicken. Roughly chop the rosemary and throw it over the chicken too. Sprinkle the oil, salt and pepper over the chicken. Leave covered in a dish, refrigerated, for an hour or two before cooking.
Heat a barbeque and put the chicken, skin side up, over the grill. Turn down the heat, cover with the hood of the barbeque (or loose foil), and cook very slowly for at least an hour, turning every 15 minutes. The cooking time will depend on the heat of the grill. I prefer to grill this chicken with indirect heat (that is, leaving only one or two of the gas jets on and place the bird at the other end of the grill) and it can take up to an hour and a quarter. The chicken is cooked when the skin is crisp and golden and the juices run clear once the meat is pierced with a skewer through the thickest part.
Let the chicken rest, covered with foil, for about 10 minutes before carving and serving.
Meanwhile make the salad. Discard any long, thick stalks from the rocket. Peel the oranges, grapefruit and limes with a sharp knife to remove all the skin and pith. Cut into neat segments. Combine the leaves with the citrus segments, then dress with salt, pepper and a little olive oil to taste.
Serves 4 to 6