1.5kg whole chicken, 
4 fresh red thai chillies, seeded, chopped finely,  
1 tablespoon sweet paprika,
2 teaspoons dried oregano,
2 teaspoons salt,
1 tablespoon brown sugar,
1/2 cup (125ml) Lemon juice,
2 tablespoons olive oil

Using kitchen scissors, cut along both sides of backbone of chicken; discard backbone. Place chicken, skin-side up, on board; using heel of hand, press on breastbone to flatten chicken. Wash chicken under cold water; pat dry with absorbent paper.
Combine chilli, paprika, oregano, salt, sugar, juice and oil in small jug; pour over chicken in large shallow dish. Cover; refrigerate 3 hours or overnight.
Preheat oven to hot. Drain chicken; reserve marinade. Place chicken on oiled wire rack over baking dish; pour over reserved marinade.
Bake, uncovered, in hot oven, brushing occasionally with pan juices, about 1'/4 hours or until chicken is browned and cooked through.
serves 4
per serving 39.6g fat; 2203kJ