1.5 kg whole chicken, butterflied
¼ cup fresh lemon juice
¼ cup sweet paprika
1 tbsp dried oregano
1 tbsp brown sugar
4 garlic cloves, crushed
3 tsp dried chilli flakes
1 tsp ground cayenne pepper
- Place chicken into a non-metallic dish. Combine remaining ingredients with ¼ cup olive oil and pour over the chicken. Cover and chill for 2 hr, or longer if time permits.
- Preheat oven to 200°C (180°C fan-forced). Transfer chicken and marinade to a lined roasting pan. Bake for 50 min, basting occasionally, or until juices run clear when the chicken thigh is pierced with a skewer.
- Cut chicken into pieces and serve with roast potatoes and lemon wedges. Garnish with chopped parsley.