Martin Wishart’s crisp chicken with lemon, garlic and thyme cooked under a brick

Serves 4 Starters and mains

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Method

Cut the chicken in half along the backbone, then through the breastbone. Cut one and a half lemons into slices, reserving the other half for serving with the cooked chicken.

Peel and roughly chop the garlic and mix in a large bowl with the crushed peppercorns, thyme, olive oil and a good pinch of sea salt. Add the chicken halves and cover them with the olive oil marinade, cling film the bowl and leave in the fridge for 24 hours.

The next day, pre-heat the oven to 200°C/400°F/Gas 6. Wrap the heavy stones or brick in tin foil, and place in the oven to heat. Heat a large heavy-based pan, which is big enough to fit both the chicken halves, on the stove over a high heat with 2tbsp olive oil. When the pan is very hot, place the chicken halves skin side down in the pan. Cover with a couple of pieces of lemon and thyme and place the stones on top.

Cook on the stove for 5-10 minutes until they are uniformly golden brown, then place in the oven and cook for 20 minutes. Turn the chicken halves over, replacing the brick on top, and cook for a further 20 minutes.

To serve, place the chicken halves on a large platter, squeeze the juice from the reserved half lemon and drizzle some olive oil over the top and serve.