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(Serves 4-6)

2 kg roasting chicken, neck and giblets removed
250 ml olive oil
juice of one lemon
4 fresh chillies, chopped
sea salt

Lay the chicken on its back and cut down the centre of the breastbone.
Turn it over and flatten, breaking the backbone and loosening the joints
with the heel of your hand.

Whisk together the olive oil, lemon juice and chillies in a small bowl.
Season with salt. Lay the chicken flat in a shallow baking pan, paint
both sides with the marinade, pour any remaining marinade over the top,
and refrigerate for two hours.

Preheat your oven to 200°C/gas mark 6. Roast the chicken, skin side up,
for 50 minutes, basting regularly with the pan juices. Continue roasting
at 180°/gas mark 4, basting even more frequently, until the meat is
cooked and juices in the joint between the leg and the thigh run clear,
not pink. Rest for 10 minutes before carving or cutting into pieces.