Rosemary and lemon chicken, parsley and olive salad

Rosemary and lemon chicken, parsley and olive salad. Photo / Babiche Martens

Serves 4

1 medium free-range chicken
100g butter
2 cloves garlic, minced
2 Tbs rosemary, finely chopped
Zest of one lemon and juice of three
Salt and pepper
1 cup pitted olives
1 cup flat leaf parsley
1 Tbs extra virgin olive oil

1 Preheat oven to 200C. To spatchcock the chicken; place the bird breast-side down on a chopping board. Cut along both sides of the backbone and remove. Turn the chicken over and press down firmly to break the breastbone and flatten the bird. The breast and rib bones can be removed if preferred.

2 Combine the butter, garlic, rosemary, zest and juice of two lemons with salt and pepper. Spread half underneath the chicken skin and the rest over the surface. Roast for approximately 45 minutes to 1 hour, or until cooked through. Allow to rest for ten minutes before carving.

3 Combine the olives, parsley, remaining lemon juice and olive oil and serve alongside the chicken.