±2 kg Whole Chicken twin pack (2 x 1kg chickens)
1 tbsp olive oil
2 cloves garlic crushed
1 tbsp dried oregano
2 tsp sweet paprika
1 tsp cayenne pepper
1 tsp salt
2 lemons quartered
Preheat oven to 200°C or 180°C fan. Using kitchen scissors or poultry shears, cut down either side of the backbones of chickens and discard. Open out chickens and flatten, pressing with the heel of your hand.
Rub chicken skin with cut lemon; reserve lemons. Combine oil, garlic, oregano, paprika, cayenne and salt, and rub into skin. Arrange chickens skin side up in a large baking dish and add reserved lemons.
Roast for 45 minutes, until golden brown and cooked through. Set aside to rest for 10 mins, then carve into pieces. Drizzle with reserved pan juices to serve.