for 4 person

Marinade

2	organic lemons, use half of the juice, cut the rest into wedges
1 tbsp	coarse-grain mustard
1 tbsp	soy sauce
½ tbsp	olive oil
1	garlic clove, pressed
2 tbsp	coriander, finely chopped
½ tsp	salt
a little	pepper

Chicken

1	chicken (approx. 1.2 kg), spatchcocked by the butcher

To grill in the oven

2 tbsp

honey

To serve

a little	sea salt
½ bunch	coriander, leaves torn off

How it's done

Marinade

Combine the lemon juice with all the other ingredients up to and including the pepper.

Chicken

Coat the chicken with half of the marinade, cover and leave to marinate in the fridge for approx 30 mins.

To grill in the oven

Place one baking tray lined with baking paper in the lower half of the oven and one rack in the centre. Preheat the oven to 200 °C (top heat or grill only). Place the chicken on the hot rack, cook for approx. 20 mins., turn the chicken and cook for a further 20 mins. Coat twice with the marinade while cooking. In the final 5 mins., brush the chicken with the honey, finish cooking. Remove from the oven.

To serve

Sprinkle the hot chicken with fleur de sel, garnish with the lemon wedges and coriander leaves.

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