1

Rinse chicken inside and out. Pat dry with paper towel. Using kitchen scissors, cut along each side of the chicken’s backbone. Discard backbone. Place chicken, skin-side up, in a large glass or ceramic dish. Using the heel of your hand, press firmly on the breast bone to flatten the chicken. Trim excess fat around neck and legs.

2

Place 3 garlic cloves, rind, chilli and paprika in a mortar and pestle and pound until crushed. Season with salt and freshly ground black pepper. Add oil and stir to combine. Pour oil mixture over chicken and rub over skin to coat well. Cover and refrigerate for 3 hours.

3

Preheat a barbecue or chargrill over medium heat. Cook chicken, skin-side down, for 25 minutes. Turn and cook for 30–35 minutes or until cooked through.

4

Meanwhile, crush remaining garlic and place in a small bowl with parsley and juice. Mix to combine. Serve chicken drizzled with parsley sauce.