Old Bay Butterflied Chicken

Directions

1. Preheat oven to 220°C (200°C fan-forced) and line a tray with baking paper. Place lemon slices flat in the centre of the tray. Alternatively, preheat BBQ on MEDIUM-HIGH (200°C) heat.
2. Pat chicken dry with paper towel. On a secured chopping board, place chicken breast-side down with the tail facing you. Using sharp kitchen shears or chef’s knife, cut down the entire length on either side of the backbone. Cutting through the ribs may require some force; cutting near the pivot point of your scissors, where the two blades are joined, will generate more force than snipping with the tips. Once cut, remove backbone.
3. Turn the chicken over so that the breast-side is facing upward. Press on the breastbone firmly with the palms of your hands to flatten. Aim to have the breasts and thighs at the same level; you might hear some crunching.
4. In a small bowl, combine oil and Old Bay Seasoning. Brush marinade generously on both sides of the butterflied chicken, ensuring to coat well all over. Place marinated chicken on top of the lemon slices on prepared tray and place in the oven. Alternatively, place chicken on the warming rack or on top of an inverted roasting tray and cook in the BBQ. Cook for 45 minutes.
5. Combine melted butter and Old Bay Seasoning to make baste. If cooking in the oven, increase oven temperature to 240°C (220°C fan-forced) at 45 minutes. Baste chicken every 15 minutes for another 30 minutes or until skin is golden and chicken is cooked through (internal temperature is 70°C). Once cooked, baste chicken again with remaining butter mix before serving.
6. To serve, use a carving knife to cut into pieces and slice breast. Sprinkle over sliced spring onion and fresh chilli, if using.