1 butterflied spatchcock
1 lemon, zested
1/2 bunch thyme, chopped finely
1 long red chilli, deseeded, diced
2 tbsp extra virgin olive oil
Marinate the spatchcock in lemon zest, thyme, chilli, salt, pepper and a little olive oil. Place in the fridge for an hour or overnight, to infuse the flavours.
Brown the spatchcock in a hot pan on both sides with a little more olive oil, until cooked through.
Serve with lemon wedges.