Ingredients:
Instructions:
Using kitchen scissors, cut down the backbone of the chicken and flatten it out. Slice incisions into the thighs of the bird and fit it into a large roasting dish. Zest and juice the lemons and combine with the rest of the ingredients. Season the marinade with salt and pour over the flattened chicken. Brush the marinade all over the chicken and cover the dish with foil. Leave for a minimum of 8 hours or overnight in the refrigerator.
Once marinated, remove the chicken from the refrigerator at least one hour before cooking. Put the sliced potatoes into a foil or enamel roasting dish and tuck the rosemary sprigs between them. Drizzle over the olive oil and season with salt and pepper.
If you’re grilling the chicken over coals, a kettle braai works best to achieve a smoky flavour. Using indirect heat, place the potatoes between the coals, with the chicken in the middle of the grid above them. Close the lid of the kettle braai and cook for 40 minutes to an hour, basting often with the remaining marinade. When cooked through, carve the chicken and serve with the potato wedges and floury Portuguese rolls.
