- 15 ml olive oil
- 1 tbsp Robertsons Crushed Chillies
- 1 tbsp Robertsons Garlic Salt
- fresh oregano chopped
- 1 tbsp Robertsons Paprika
- 80 ml olive oil
- 10 ml red wine vinegar
- 1 tbsp Robertsons Barbecue Spice
- 2 kg whole chicken
- 8 tbsp Hellmann's mayonnaise
- 15 ml lemon juice
Serving Size 6
Amount per serving
Preheat the oven to 180 degrees Celsius.
Combine the Robertsons Crushed Chillies, Robertsons Garlic Salt, Oregano, Robertsons Paprika, olive oil, red wine vinegar and Robertsons Barbecue Spice together in a small bowl. Set 125ml of the sauce aside.
Using kitchen scissors, cut down either side of chickens backbone. Place chicken breast side up and press down on breastbone to flatten it. Place in a roasting pan. Rub the chicken with 125ml of the sauce.
Roast for 1 hour 30 mins, brushing with the remaining sauce occasionally, until golden and cooked though.
Add Hellmann's mayonnaise to a small bowl and beat in the lemon juice one teaspoon at a time, until desired consistency and flavour.
Serve chicken with chips and lemon mayonnaise.