This has to be the easiest way to cook a chicken.
Don’t be daunted by the “butterfly” part; your butcher will do it for you if you ask nicely. Alternatively, just use some poultry shears or strong kitchen scissors, cut the chicken through the breast and press down hard to flatten it.
You will need (for 4 people):
1 chicken (free range if possible)
8 cloves garlic
2 tbsp olive oil
4 tbsp mustard (Dijon works best here, but you can always use a different type)
1 tsp oregano (dried is fine)
1 tbsp honey
A small bunch of parsley
Butterfly the chicken (see above).
Chop the garlic, them mix with all the ingredients except the parsley.
Put the chicken in a wide, deep dish and rub the marinade onto both sides.
Cover with cling film and chill for 24hrs.
The following day, light your barbecue. When ready to cook, put the chicken on and leave to cook for about 45 min to an hour, turning regularly.
Sprinkle the chopped parsley on top, then carve and serve.