Butterflied Chicken cooks quick and is easy to carve and eat.  Great for lunch or leftovers.

Chicken likes:  Lemon, onions, tarragon, oregano, parsley and olive oil.  Salt and pepper goes with out saying.  You could even hit it with some sage too.

I sat this butterflied bird on a bed of onions and lemons (halved) and gave it a decent covering in herbs and more lemon juice, then olive oil (lots) and seasoning.

Bake for around 45 mins @ 180 or until it is brown and the juices run clear.

Gravy trickery….. drain the juices to get rid of the onions and lemons.  Pop the pan onto the hob and heat.  Tip in some cream.  Stir.  Winner!!