← Nouns Cooking · Italian

Ingredients

• 1 whole chicken (about 1.5 kg)
• 4 tbsp extra virgin olive oil
• 1 lemon, zest and juice
• 3 cloves Garlic, crushed
• 2 tsp dried chilli flakes (or cayenne to taste)
• 2 sprigs Rosemary, leaves chopped
• 6 sage leaves, chopped
• 2 tsp coarse salt
• 1 tsp Black pepper

Method

1. Put the chicken breast-side down and cut along both sides of the backbone with strong scissors to remove it. Turn the bird over and press firmly on the breastbone to flatten it.
2. Mix the oil, lemon zest and juice, garlic, chilli, rosemary, sage, salt and pepper. Rub it all over the chicken and under the breast skin, then cover and chill for 1 hour, or up to a day.
3. Heat the oven to 220°C (425°F). Lay the chicken skin-side up in a roasting tin and spoon over any leftover marinade.
4. Roast for 45–50 min, until the skin is deep golden and crisp, the juices run clear and a thermometer in the thickest part of the thigh reads 75°C (165°F).
5. Rest for 10 min, then cut into pieces and serve with the pan juices and lemon wedges.

Tips

• For the traditional version, cook the flattened bird in a heavy frying pan under a weight (a pan filled with water) for about 20 min per side over medium-low heat.
• Chilli strength varies a lot; start with 1 tsp if you’re unsure.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Pasta Grammar