Barbecued chicken with chimichurri and mixed salad

Ingredients for 4 portions

• 1Whole roasting chicken, about 2 kg
• 1Lemon, juiced
• 2 clovesGarlic, finely chopped
• to tasteSalt
• to tasteBlack pepper
• 4 tbspParsley, finely chopped, for the chimichurri
• 3 clovesGarlic, finely chopped, for the chimichurri
• 1 tbspOregano
• 1 tspChili flakes
• 3 tbspVinegar, for the chimichurri
• 6 tbspRapeseed oil, for the chimichurri

On the side

• 1Lettuce
• 3Tomatoes, in wedges
• 1Yellow onion, thinly sliced
• 2 tbspOlive oil, for the salad
• 1 tbspVinegar, for the salad

Method

1. Light a charcoal or wood fire in the barbecue.
2. Let the fire burn down until you have a good bed of embers, about 30 minutes.
3. Spatchcock the chicken: cut along the backbone with kitchen scissors, open it out and flatten it with your hand. Pour over the lemon juice, rub in the garlic and season with salt and pepper.
4. Make the chimichurri: mix the parsley, garlic, oregano, chilli flakes, vinegar and oil in a jar. Season with salt and leave to stand until serving.
5. Lay the chicken bone side down on the grill rack over medium embers – you should be able to hold your hand at rack level for 6–8 seconds. Cook for about 50 minutes, adding embers underneath now and then.
6. Meanwhile, make the salad: wash and tear the lettuce, cut the tomatoes into wedges and thinly slice the onion. Put everything in a bowl and dress with the olive oil, vinegar and salt just before serving.
7. Turn the chicken and cook skin side down for 20–25 minutes, until the skin is golden and crisp and the juices run clear when you pierce the thigh.
8. Joint the chicken and serve with the chimichurri and salad.

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