1 whole chicken with skin on,insides cleaned, about 1 kg
40 cloves of garlic, peeled, whole
Juice of 3-4 limes; peels reserved
Fresh Rosemary 8-10 sprigs, plus some for garnishing
Salt, pepper, red chili flakes
Spatchcock the chicken, ie remove the spine & breastbone so it can sit flat. Else ask the butcher to do it (which I will in future)
1st marinade : Juice of 2 limes, salt and pepper. Whisk together and rub well into chicken all over. Place in a flat dish, cling wrap & leave in fridge for an hour
2nd marinade: Mince 7 of the 40 garlic cloves, and whisk with 2 tbsps oil and 1 tbsp of finely chopped fresh rosemary. Again place, cling wrapped in fridge for 1-4 hours (You can even do this the previous night)
Preheat the oven to 200C.
Meanwhile heat a grill pan on high. Add a spoon of oil & place the chicken, skin side down, with a foil wrapped brick or heavy stone on top. Cook for 7-8 minutes till skin brown.
Line a baking /roasting pan with foil and spread the remaining rosemary, garlic & lime peels over the base. Add any veggies you may wish to serve around the edges. Top with the foil wrapped brick, or heavy stone, and bake for 20-25 minutes.
Take out pan, turn the chicken over, & bake for a further 15-20 minutes until juices run clear.
Place the whole chicken skin side down on a hot grill pan to finish it off. Drain the juices, if any, from the roasting pan, and roast the potatoes and garlic on the highest oven setting till done.
Serve the chicken in a flat dish, drizzled with a blend of olive oil, lime & chopped coriander/parsley/oregano, topped with fresh rosemary sprigs. Place the potatoes & garlic around.
Serve with a bread and green salad.