Ingredients

• 2 x 900g chickens
• 170mL olive oil
• juice of 1 large lemon
• 2 sage leaves
• 3-4 very small red chillies, finely minced, or 1/2 tsp dried chilli flakes
• 2 French shallots
• 2 garlic cloves
• 4 tbsp chopped parsley
• 2 1/2 tbsp softened butter
• lemon wedges

Instructions

1. Split each chicken through the breastbone and press open to form a butterfly, joined down the back. Flatten with your hand to give a uniform surface for cooking. Place in a shallow dish large enough to take both chickens side by side.

2. Mix together the olive oil, lemon juice, sage and chilli in a bowl and season well with salt and pepper. Pour over the chicken and leave to marinate in the fridge for 30 minutes. Turn the chickens and leave for a further 30 minutes.

3. Meanwhile, chop the shallots, garlic, parsley and butter in a blender or food processor until fine and paste-like. (If you want to do this by hand, chop the vegetables and then mix them into the softened butter.) Season with salt and pepper. Preheat the grill (broiler).

4. Place the chickens, skin side down, on a grill (broiler) tray. Position about 10cm (4 inches) below the heat and grill (broil) for 10 minutes, basting with the marinade once or twice. Turn the chickens and grill, basting occasionally, for another 10-12 minutes, or until the juices run clear when a thigh is pierced deeply with a skewer.

5. Spread the butter paste over the skin of the chickens with a knife. Reduce the heat and grill for about 3 minutes until the coating is lightly browned. Serve hot or cold, with lemon wedges.