Step 1

Place 1 chicken, breast-side up, on a clean work surface. Use poultry shears to cut the breast in half along the breast bone. Open the chicken to lie flat. Cut along either side of the backbone. Discard backbone. Tuck the wing under the breast bone. Use a large sharp knife to cut chicken pieces in half, between the thigh and breast. Use a small sharp knife to cut 3 small slits in each chicken quarter. Repeat with the remaining chicken. Place in a large glass or ceramic dish.

Step 2

Combine the lemon juice, oil, paprika, oregano and garlic in a small bowl. Season with salt and pepper. Pour over the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 3 hours or overnight to marinate.

Step 3

Preheat a barbecue grill or chargrill on medium. Cook the chicken on grill, skin-side up, brushing occasionally with any remaining marinade, for 10 minutes. Turn and cook for a further 8-10 minutes or until the juices run clear when the thickest part of the chicken is pierced with a skewer. Transfer to a plate.

Step 4

Meanwhile, to make the asparagus, feta & black olive salad, preheat the barbecue grill or chargrill on high. Combine the oil and lemon juice in a jug and season with salt and pepper. Brush the asparagus with the oil mixture. Cook on grill, turning, for 5 minutes or until bright green and tender crisp.

Step 5

Divide the asparagus among serving plates. Top with olives, feta and lemon thyme and serve with the paprika chicken.