Portuguese Chicken Dinner

<ul> <li>Place 1 chicken, breast-side down, on a clean work surface. Use kitchen scissors or poultry shears to cut down both sides of backbone and discard. Turn chicken, breast-side up, and push down to flatten. Tuck wings under. Pat dry with paper towel. Repeat with remaining chicken. Use a knife to make several 5mm deep and 4cm long cuts into chicken meat. Place in a glass or ceramic baking dish.</li> <li>Combine the lemon juice, oil, paprika, oregano,&nbsp;garlic, chilli and salt in a bowl. Season with pepper. Pour over the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 6 hours to develop the flavours.</li> <li>Preheat oven to 200&deg;C. Place chicken and marinade in a roasting pan. Roast in oven, basting occasionally with pan juices, for 40 minutes or until brown and juices run clean when chicken is pierced with a skewer. Remove from oven and cover with foil. Set aside for 5 minutes to rest.</li> <li>Meanwhile, to make the salad, place the tomato,&nbsp;cucumber, onion and olives in a bowl. Place oil, lemon juice and oregano in a screw-top jar and shake to combine. Season with salt and pepper. Drizzle over salad and toss to combine.</li> <li>Cut each chicken in half and serve with lemon wedges and salad.</li> </ul> <div style="background:#eee;border:1px solid #ccc;padding:5px 10px;">Recipe & Photo Credit:&nbsp;Sarah Hobbs</div>