Great for lunches or even a barbecue side salad this summer.
1 Medium whole chicken
3 Red chillies
4 cloves garlic
1 tbsp. sea salt
1 tsp oregano
1 tbsp. smoked paprika
4 tbsp. olive oil
4 tbsp. red wine vinegar
3 tbsp. olive oil
For the salad
4 Slices of old dry bread, ciabatta or sourdough is best
6 tbsp. olive oil (2 for bread and 4 for dressing)
2 Cloves of garlic
2 tbsp. Red wine vinegar
2 Red peppers
2 Red onions
6 Ripe tomatoes
20 Pitted black olives
1 Handful of fresh basil leaves
Salt and pepper
Using a pair of poultry scissors cut down either side of the chicken's backbone and remove.
Flatten the chicken out and score the legs and thighs down to the bone, this will help speed up the cooking and get extra flavour in.
Place the chicken into a large roasting tray and season with the garlic, chilli, salt, herbs and paprika.
Pour over the vinegar and rub the chicken to get all the flavours in.
Finally drizzle with the olive oil and leave to stand for 30 minutes, while you light your BBQ.
Cook the chicken on a medium heat BBQ for 10-15 minutes on the skin side and 30-40 minutes on the underside.
To check if the chicken is cooked use a digital probe it should read 75c at the thickest point of the chicken.
For the salad
Cut the bread into chunks, drizzle with olive oil and scatter the chopped garlic cloves.
Bake the bread for 10 minutes at 160c or until crisp.
Meanwhile pour the vinegar into a mixing bowl and the remaining olive oil.
Season the bowl with a little salt and pepper before whisking together.
Slice the red onions and add to the bowl, then cut the tomatoes and peppers into chunks and add to the bowl.
Pour in the olives and tear up the fresh basil.
Mix the salad together before adding the crunchy bread. - Please make sure you don’t add the bread too early as it will soak up lots of the moisture, I suggest 30 minutes before serving is the perfect time.
Give the salad a final stir before serving with the chicken.