Butterflied chicken with chargrilled lemon | Recipe Cart | Recipe Cart

Ingredients

• 1.8kg whole chicken
• 3 lemons, halved
• Extra virgin olive oil, to brush
• Flat-leaf parsley and oregano leaves, to serve
• 3/4 cup (165g) each sea salt flakes and caster sugar
• 1 tsp each coriander seeds, cumin seeds and black peppercorns, toasted
• 1 each onion and carrot, chopped
• 6 garlic cloves, bruised
• 2 bay leaves
• 1 small bunch thyme
• 1 bunch each flat-leaf parsley, coriander and mint, leaves picked
• 50g baby spinach leaves
• 2 tbs tahini
• 100ml extra virgin olive oil