Grilled chicken with rosemary and baked garlic

Serves 4

(Jason Lowe)

1 or 2 chickens, depending on their size
Sea salt and freshly ground black pepper
4-5tbsp olive oil
A few sprigs of rosemary
2 heads of jumbo garlic, halved

Preheat the oven to 180C/gas mark 5. Wrap each half of garlic in tin foil and place it on a tray in the oven for 20 minutes, then remove the foil and continue baking for another 30 minutes.

Meanwhile, cut the chickens in half and flatten them a little with your hand or a meat bat. Preheat a barbecue or ribbed griddle pan, season the meat well and brush with some olive oil.

Grill the chickens for about 6-8 minutes on each side, transfer to a tray and then finish in the oven for another 10 minutes or so.

To serve, heat the rest of the olive oil in a pan, strip the leaves from the rosemary and heat in the oil for 30 seconds or so – but don't let it brown too much.

Serve on plates or a sharing dish with the baked garlic and the rosemary spooned over the chicken.