ROAST CHICKEN WITH YOGURT GARLIC SAUCE 1 x 1.5 kg chicken Sea salt Freshly ground black pepper 1 onion, finely sliced 2 lemons 1 tablespoon chopped oregano 5 tablespoons olive oil TO SERVE Tomato salad (see note) Yogurt garlic sauce (recipe follows)

Remove the backbone of the chicken: place the chicken, breast-side-down, on a cutting board or plate; using a sharp pair of kitchen scissors, cut through the meat and bones on either side of the back bone. Cut off the wing tips. Make a small incision at the joint where the drumstick meets the thigh. Flatten out the chicken with your hands. Season on both sides with salt and pepper.

Spread the onion on the bottom of a baking dish and place the chicken skin-side-up on the bed of onions. Cut one of the lemons into fine slices and arrange over the chicken. Sprinkle with oregano and 2 tablespoons of the olive oil. Cover and leave for 4 hours.

Preheat the oven to 500°F. Remove chicken from marinade, transfer to a baking tray and place under a very hot grill for 10 minutes or until chicken is golden brown. Turn chicken over, drizzle with another tablespoon of olive oil and cook on the other side until golden brown.

Return chicken to baking dish with onions, skin-side-up, and drizzle with 2 tablespoons of olive oil. Bake for 15 minutes. Squeeze the juice of the remaining lemon over the chicken and cook for a further 10 minutes, or until the chicken is cooked. Serve with tomato salad and yogurt garlic sauce.

Serves 4.

NOTE: Serve this chicken with a marinated-tomato salad. Quarter small, tipe tomatoes and sprinkle with sea salt, red wine vinegar and olive oil. Marinate for an hour before draining, and mix with chopped flat-leaf parsley and a drizzle of olive oil.

YOGURT GARLIC SAUCE

2 cloves garlic, crushe
1/4 teaspoon sea salt
1 cup yogurt

Crush garlic with salt and mix with yogurt. Leave for 1 hour for flavors to combine.

Bills - Breakfast, Lunch + Dinner, Bill Granger