1

Combine chopped herbs, anchovies, shallots, garlic, lemon juice, oil and chilli flakes in a small bowl.

2

Using poultry shears or sturdy kitchen scissors, cut each chicken in half either side of backbone. Discard backbone. Cut in half again cross-ways. Place in a large snap-lock bag and add marinade. Seal bag tightly and turn to distribute marinade through chicken. Refrigerate for at least 2 hours or overnight.

3

Light burners under grill side of a covered barbecue, close lid and preheat to 190°C. Place chicken in a large shallow ovenproof dish in a single layer. Place onto flat plate (i.e. not directly over heat), close lid and cook for 45 minutes, rotating dish halfway through cooking so they cook evenly.

4

Uncover barbecue. Take chicken out of dish and place skin-side down onto grill plate for 3-4 minutes or until skin is slightly charred. Turn and cook, skin-side up, for 2 minutes. Transfer to a platter and sprinkle with extra parsley. Serve with lemon wedges.