Courtesy of PureZing

To make your meal even easier, quarter potatoes and put them in the roasting pan to cook alongside the chicken.

Serves 6

INGREDIENTS:

1 whole free-range chicken
3 lemons, cut in half
3 garlic cloves, crushed
2 Tablespoons fresh parsley, chopped
½ teaspoon each red chili pepper flakes, chili powder
¼ teaspoon each sea salt, freshly ground mixed peppercorns
(Quartered potatoes if desired)

DIRECTIONS:

With a sharp knife, cut beside the backbone of the chicken. Open up the chicken and turning it over, press down firmly to flatten the chicken. Put the chicken in a large casserole.

Squeeze the lemons, putting the juice in a small bowl and reserving the rinds. To the juice, add garlic, parsley, chili flakes and powder, salt and pepper.

Pour the spice mixture over the chicken. Put the reserved rinds beside the chicken. Cover and marinate for 1 hour in the refrigerator, turning the chicken 3-4 times.

Preheat oven to 400 degrees.

Put the chicken in the bottom of a roasting pan and pour the marinade over. Place rinds beside the chicken. Roast 45-60 minutes till juices run clear. (May add quartered potatoes to juice and roast at the same time)

Transfer to a serving dish and serve with roast potatoes if desired.