Grilled Lemon and Herb Chicken

Ingredients (serves 4–6):

• 1 whole chicken (about 1.5 kg)
• 2 lemons (one for the juice, the other sliced)
• 5 crushed garlic cloves
• 4 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon fresh thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and freshly ground black pepper to taste
• Fresh parsley for serving

Preparation:

1. Prepare the marinade: in a bowl, mix the juice of one lemon with the olive oil, crushed garlic, rosemary, thyme, oregano, paprika, salt and pepper.
2. Wash the chicken, pat it dry with kitchen paper and rub it all over with the marinade — even under the skin where you can. Place the remaining lemon slices inside the chicken’s cavity.
3. Cover and leave to marinate in the refrigerator for at least 2 hours (ideally overnight).
4. Take the chicken out of the refrigerator 30 minutes before roasting and heat the oven to 200°C.
5. Place the chicken in a roasting pan breast-side up and roast for about 1 hour and 15 minutes, basting occasionally with its own juices, until the skin is nicely browned and the juices run clear when you pierce the thickest part of the thigh.
6. Remove from the oven, let it rest for 15 minutes lightly covered with aluminium foil, then carve and serve with fresh parsley and lemon slices.

Preparation time: 20 minutes (+ 2 hours marinating) | Cooking time: 75 minutes | Servings: 4–6