The marinade also works well with a butterflied leg of lamb on the barbecue. Serve with a fresh cucumber and mint salsa.
1 x 1.6kg whole chicken, preferably organic
Thyme, oregano and citrus marinade
1 orange, finely grated zest, no pith
1 lime, finely grated zest, no pith
1 cup fresh orange juice
1 tbsp fresh lime juice
⅓ cup balsamic vinegar
½ cup olive oil
6 cloves garlic, finely chopped
3 sprigs fresh thyme leaves, chopped
2 sprigs fresh oregano leaves, chopped
sea salt and freshly ground black pepper
Mix all marinade ingredients together and season to taste.
Remove the backbone from the chicken and discard. Flip chicken over so that breast side is facing up, and press down to flatten, breaking the breast bone.
Place marinade and chicken in a large bowl and toss so that the marinade covers the chicken. Cover and refrigerate six hours or overnight.
Preheat oven to 180°C. Place chicken onto an oven tray and drizzle over marinade.
Roast for about 30-40 minutes until chicken is just cooked, glazing chicken while roasting. Once cooked, remove chicken from pan and set aside to rest.
Drain off pan juices into a saucepan, skim off fat and reduce slightly until consistency of light gravy. Strain and discard solids. Serve gravy immediately with the chicken, along with some blanched green beans or roasted baby carrots.