Lemon Chili Chicken

• 6 tbsp butter, softened
• 1/2 tsp dried chili flakes
• 1/2 tsp cracked black pepper
• 1 tbsp lemon zest, plus 2 tsp extra
• 1 tbsp finely chopped fresh rosemary
• 1 (3 1/2 lb) whole chicken, spatchcocked
• 1/4 cup stale breadcrumbs
• 1/4 cup coarsely grated Parmesan cheese

1. Preheat grill. Combine butter, chili flakes, pepper, lemon zest and rosemary in a small bowl.
2. Using your fingers, carefully loosen chicken skin from breast. Push butter under skin. Place in a disposable baking tray then cook over indirect heat, covered, for 1 hour 20 mins, or until browned all over and cooked through.
3. Meanwhile, combine breadcrumbs and cheese.
4. Remove chicken from dish and strain juices into a small heatproof container. Return chicken to dish and sprinkle with crumb mixture. Drizzle 1/4 cup pan juices over breadcrumb mixture. Grill chicken over indirect heat for 5 mins, or until breadcrumbs are lightly browned. Cut chicken into quarters to serve.

butter, chili flakes, black pepper, lemon zest, fresh rosemary, chicken, stale breadcrumbs, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/35823 (may not work)