Remove the feet, the neck and the wing tips of the chicken, and stand it on its back on a chopping-board. Split in half with a large heavy knife, cutting alongside the vertebral column. Remove the backbone completely by making a second cut parallel to the first. Make a small incision through the ball and socket joint where the drumsticks meet the thighs. Flatten each half of the chicken by smacking it with the flat of a cleaver – but don’t squash it!
Season the chicken on both sides with salt and pepper and sprinkle all over with oregano. Peel the onion and cut into fine slices. Spread them over the bottom of an enamelled iron gratin dish and lay the chicken, skin-side up, on this bed of onions. Slice one of the lemons into very fine rounds and arrange them over the chicken. Sprinkle with
Heat the grill to its highest setting.
When the chicken is cooked, remove and cut each half in two. Return to the gratin dish, place on the onion bed and spoon the cooking juices over it. Serve very hot.
© 1979 All rights reserved. Published by Macmillan.