Spring chicken alla Diavola
Serves four
1½ dl olive oil
juice and grated peel of 1 large lemon
2-4 large, juicy sage leaves
½ tsp dried chilli or 2–3 small fresh chillies, chopped without seeds
Flavoured butter
2 shallots
2 cloves of garlic
4 tblsp chopped parsley
2 tblsp soft butter
To garnish
lemon slices
Cut the chickens open along the breastbone. Flatten them into a butterfly shape with a skillet and put them into a dish. Mix the marinade: olive oil, lemon juice and grated peel, sage and chilli. Season with salt. Pour the marinade over the chickens and refrigerate for at least 30 minutes. Turn the chickens and let them marinate for another 30 minutes.
Meanwhile, prepare the flavoured butter. Chop the shallots, garlic and parsley, mix with soft butter, and season with salt and pepper.
Heat the oven grill. Place the marinated birds on a baking sheet skin side down. Put into the oven so they are not quite touching the grill. Let grill for approximately 15 minutes. Baste with marinade. Turn the birds and grill for another 15 minutes. Remember to baste. Stick a sharp object into the leg to check if the chicken is done. The liquid that comes out should be clear.
Spread the flavoured butter on the skin side and grill for another few minutes. Serve the chickens hot or cold with slices of lemon.