- 1 free-range chicken, about 1.4kg (3 1/2 lb), spatchcocked (ask your butcher to do this)
for the dressing
- 4tbsp capers, drained and rinsed
- 4 sprigs oregano, leaves removed and roughly chopped
- 4tbsp olive oil
- juice and zest 1 lemon
Heat the oven to 200C, fan 180C, 400F, gas 6. Lightly oil the chicken and season well with sea salt and pepper. Cook in the oven for 45 minutes, until a skewer inserted into each part comes out piping hot.
While it’s cooking, combine all the dressing ingredients together and season. To serve, cut the chicken in half down the middle using scissors, then in half again if serving four. Serve with jacket potatoes and green salad.
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