Here's a simple and delicious chicken dish that will become a favorite. All you need is time to allow the marinade to do it's magic.
Ingredients.
• One large butterflied chicken- rinsed & dried.
• 2 to 3 tbsp. black peppercorns, partially crushed [I use a mortar & pestle]
• 1/3 cup olive oil
• 4 cloves of garlic, peeled and smashed
• A handful of fresh flat-leaf parsley, chopped
• juice of 2- 3 lemons.
• kosher salt
Method.
Place butterflied chicken skin-side down on a sheet pan. Pat dry w/paper towels. Then salt liberally.
Combine peppercorns, olive oil, garlic, lemon juice, and parsley together in a bowl, mixing well.
Put chicken into a large zip lock bag and place on a sheet pan.
Add marinade to chicken and massage bag to distribute marinade. Seal bag and refrigerate up to 48 hours.[longer is best!]
Massage chicken in bag several times throughout marinade process.
Remove chicken from marinade and place skin-side up on a oiled rack inside a roasting pan.
Roast the chicken at 375 degrees for 20 minutes. When chicken begins to brown, turn temperature down to 350 degrees.
Bake 45-60 minutes. It’s done when the legs wiggle and it's really brown and crispy. You can turn up the heat to 425 degrees or so for the last 5 minutes or until you can see it's becoming brown and crispy.
Tent with foil for 15 minutes, then cut into pieces and serve.