Step 1

Resting time 20 minutes prior to placing in hot oven bring bird up to room temperature as to not shock the meat going into hot oven.

Step 2

Preheat a charcoal or gas barbecue to 150°C or an oven to 190°C.

Step 3

To butterfly the chicken, remove the backbone by cutting along either side with strong scissors or poultry shears, and press down on the breast to flatten the bird.

Step 4

Combine the lemon myrtle salt and olive oil in a bowl. Rub the lemon myrtle marinade over and underneath the chicken skin.

Step 5

Place the chicken, breast-side down, onto the indirect heat of a hooded or kettle barbecue, or into a heatproof roasting pan set over high heat, drizzling over any excess marinade. If using a barbecue, cover with a lid. Cook the chicken, breast-side down, for 20 minutes or until golden. Turn the chicken over and cook for a further 10 minutes or until cooked through. If using an oven, cook for 1 hour, breast-side up. Remove the chicken from the barbecue or oven and set aside for 10 minutes to rest.

Serve with your favourite side dishes and enjoy. I personally like a rustic bread and tomato salad.