Pollo Asado - Spanish Marinated Butterflied Roast Chicken

Spanish-Style Butterflied Roast Chicken
Serves 4 | Prep 10 mins (plus marinating) | Cook 45–55 mins

1. Marinate. Pat the chicken dry with paper towel. Place it in a large dish and pour over the Spanish marinade, rubbing it all over and under the skin where you can. Cover and refrigerate for at least 30 minutes, or overnight for the best flavour.
2. Heat the oven. Take the chicken out of the fridge 20 minutes before cooking. Preheat the oven to 200°C (180°C fan-forced).
3. Set up the tray. Line a large baking tray with baking paper. Lay the chicken flat, skin-side up, and press down gently so it cooks evenly. Spoon any leftover marinade over the top.
4. Roast. Cook for 45–55 minutes, until the skin is golden and crisp and the juices run clear when you pierce the thickest part of the thigh (75°C on a meat thermometer). If the skin browns too quickly, loosely cover with foil.
5. Rest. Rest for 10 minutes before carving so the meat stays juicy.
6. Serve. Cut into pieces and serve with the tray juices spooned over. Great with crispy potatoes, a fresh green salad or charred corn.

On the BBQ: Cook over medium heat with the lid down, skin-side down first for 10 minutes, then flip and cook another 25–35 minutes until cooked through.