Ingredients
1 lemon
rind finely grated, juiced
2 tbsp fresh marjoram
finely chopped
2 tbsp olive oil
1 whole chicken
butterflied
1 cup natural yoghurt
1 tbsp olive oil
for the dressing
tortillas, baby spinach and oven-roasted tomatoes
to serve
Equipment
- 1 non-metallic dish
- 1 grill pan
- 1 baking dish
- 1 oven
- 1 small bowl
- 1 foil
- 1 kitchen scissors
Instructions
- Combine lemon rind, juice, marjoram and oil. Place chicken in a non-metallic dish and pour over the marinade, rubbing it well into the skin. Cover and refrigerate for 4 hours.
- Preheat oven to 200°C (180°C fan-forced). Heat a grill pan over high heat. Remove chicken from marinade, season it well and cook skin side down for 2-3 minutes until nicely browned. Turn and cook for a further 2 minutes.
- Transfer to a baking dish and bake in the oven for 30-40 minutes until juices run clear.
- Meanwhile, combine yoghurt and oil in a small bowl.
- Remove chicken from oven, cover with foil and allow to rest for 5-10 minutes. Cut it into 4 pieces and serve with spinach, oven-roasted tomatoes and warmed tortillas, with the yoghurt dressing on the side.
Notes
Tip
Ask your butcher to butterfly the chicken or, to do it yourself, cut down both sides of the backbone (sturdy kitchen scissors work well) and remove it, then turn the chicken over and press down on the breastbone to flatten the chicken.
Tip
Starting the cooking process on a chargrill pan or barbecue lends a delicious smoky flavour that will carry through to the finished dish.
Tip
To check if the chicken is cooked, pierce the thigh near the bone with a sharp knife. If the juices are pink or red, it needs more cooking time.
