Wash and clean the chicken removing the giblets. With the scissors, starting from the breast, cut the chicken into half Butterfly the chicken and then flatten by pressing your hands over it Massage it all over with salt, olive oil, lemon juice, finely chopped rosemary and with the cayenne pepper. Put it in a large pan, saute the chicken with the split downwards, placing a lid on top which is smaller than the pan and seal for 4 to 5 minutes over a medium to high heat. Then turn over and repeat. Carry on cooking the chicken over a medium heat turning from time to time until cooked. A chicken that weights 1Kg will take about 1 hour to cook. Check by pricking with a fork whether it is still pink in colour Serve piping hot! As I have used rosemary in the chicken, I am entering this into Cooking with Herbs hosted by Karen of Lavender and Lovage.