Summary

Ingredients

• 1 onion (s), red
• 4 clove (s) garlic
• 2 teaspoon lemon (s) - zest, grated
• 2 teaspoons chilli flakes
• 1 tablespoon paprika powder, noble sweet
• 1 tablespoon oil
• 2 tablespoon red wine vinegar
• 1 chicken, approx. .4 kg
• Parsley and lemon wedges for garnish

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Instructions

1. Blend the red onion, garlic, lemon zest, chilli flakes, paprika powder, oil, and red wine vinegar until smooth.
2. Using poultry scissors, cut the chicken along the backbone.
3. Turn the chicken over and press it flat against the cutting board.
4. Score the chicken meat with a sharp knife.
5. Brush the seasoning paste all over the chicken, cover, and refrigerate for 12 hours.
6. Preheat the oven to 200°C (392°F).
7. Place the chicken skin-side up in an oven-safe dish and roast for 40-50 minutes until the internal temperature reaches 74°C (165°F).
8. Sprinkle with chopped parsley and serve with lemon wedges.