Lemon Chili Chicken - cooking recipe

Ingredients

6 tbsp butter, softened
1/2 tsp dried chili flakes
1/2 tsp cracked black pepper
1 tbsp lemon zest, plus 2 tsp extra
1 tbsp finely chopped fresh rosemary
1 (3 1/2 lb) whole chicken, spatchcocked
1/4 cup stale breadcrumbs
1/4 cup coarsely grated Parmesan cheese

Preparation

Preheat grill. Combine butter, chili flakes, pepper, lemon zest and rosemary in a small bowl.
Using your fingers, carefully loosen chicken skin from breast. Push butter under skin. Place in a disposable baking tray then cook over indirect heat, covered, for 1 hour 20 mins, or until browned all over and cooked through.
Meanwhile, combine breadcrumbs and cheese.
Remove chicken from dish and strain juices into a small heatproof container. Return chicken to dish and sprinkle with crumb mixture. Drizzle 1/4 cup pan juices over breadcrumb mixture. Grill chicken over indirect heat for 5 mins, or until breadcrumbs are lightly browned. Cut chicken into quarters to serve.