Step 1

Pat the chicken dry with a paper towel and place onto a solid chopping board breast side down.

Step 2

Using a pair of kitchen scissors (See note cut down either side of the back bone to remove in one piece. Turn the bird over and firmly press down on the breast to flatten the bird.

Step 3

In a mortar and pestle add the peeled garlic cloves, red chilli, rosemary, salt and pepper and pound into a paste. Zest the skin of the lemon and add to the paste then squeeze in the juice as well, add the olive oil and give it a good stir.

Step 4

In a roasting pan place your butterflied chicken in and pour over the marinade, rubbing into the chicken on both sides. Allow to marinade covered in the fridge for minimum 2 hours, the longer the better. (Great for prepping ahead)

Step 5

Pre heat your oven to 190 °C / 374°F. Place your chicken in breast side up and roast for 45 minutes or until cooked. (See note 3)Once cooked allow to rest for 20 minutes.

Step 6

(Optional) To portion your chicken cut between the breast and leg to remove the legs, then cut the legs into the drum and thigh. Cut down the center of the breast and the cut each breast into 3-4 pieces. Use a heavy knife as you will cut through the bones.

Step 7

Take your grated cucumber and sprinkle over a pinch of salt and allow to sit for 5 minutes, this will draw out the water from the cucumber. Take a handful at a time and squeeze out the water and place into a bowl.

Step 8

Add your yoghurt, chopped mint, grated garlic and lemon juice to the cucumber, give it a good mix up. Season with a pinch of salt and place into a serving dish, drizzle over the olive oil and place in the fridge until needed.