Butterflied Greek Chicken and Salad

Step 1 - To make the Greek marinade, mix all the marinade ingredients together.

Step 2 - Wash the chicken inside and out, and pat dry with paper towels.

Step 3 - Rub three-quarters of the Greek marinade all over the chicken (reserving the rest for the salad), as well as a bit under the skin. If you have the time, leave it in the fridge (covered) to marinate for a few hours, or even overnight; just bring it up to room temperature before cooking.

Step 4 - If barbecuing, preheat the hotplate. If roasting, preheat the oven to 220°C. Barbecue the chicken skin-side-down for around 10-15 minutes until nicely browned, then flip over, cover with a lid or hood and leave to cook for a further 15-20 minutes until just cooked through. Alternatively, place the chicken in a roasting dish (skin-side-up) and roast for 35-40 minutes until just cooked through. Remove the cooked chicken and set aside, covered loosely in tinfoil, to rest for at least 15 minutes before carving – the perfect amount of time for you to make the Greek salad.

Step 5 - To make the salad, mix the red wine vinegar, sugar and onion. Set aside in the fridge to marinate for 15 minutes (this takes out the raw taste of the onion). Cut the cucumber in half, then cut each half in half lengthways. Scoop out the seeds with a teaspoon, then slice the flesh and place in a bowl. Cut the cherry tomatoes in half or quarters and add to the bowl. Add the olives, drained red onion (reserve the marinade), crumbled feta and basil and gently toss together.

Step 6 - Dress the salad with the reserved Greek marinade and some reserved red wine vinegar marinade to taste.

Step 7 - Carve the chicken and serve as a shared meal with the salad and chicken juices on the side. If you want some carbs on the side, a bit of crusty bread goes well to mop up the juices. Enjoy!