- 1 large free-range roasting chicken, jointed (get your butcher to do this or buy chicken pieces)
- large handful flat-leaf parsley
- small bunch each: oregano, lemon thyme
- 200ml (7fl oz) white wine
- zest 1 lemon (keep the juice for serving)
- 5 garlic cloves, lightly crushed
- 3tbsp olive oil
Make a few slashes in the chicken pieces to help the marinade penetrate the flesh. Put the chicken into a non-metallic dish or a large ziplock bag. Pick the herbs then roughly chop. Mix them with the wine, lemon zest, garlic and oil with plenty of freshly ground black pepper.
Mix the marinade with the chicken, pushing it into the slashes. Cover and refrigerate overnight. You can either barbecue the chicken or roast it at 200 C, 180 C fan, 400 F, gas 6 for 25 to 30 minutes. Ideally, roast it and then finish off on the barbecue to get that lovely charred flavour. Serve with a squeeze of lemon – it’s delicious with our Chorizo and pasta salad (right).