Chicken with aromas of Provence
(Chicken with Lemon, Basil and Garlic)

Ingredients (for 4 servings):

2 small (and preferably free-range) chickens fed corn;

2 tablespoons of olive oil;

2 lemons;

2 large garlic cloves;

1 teaspoon of dried Herbes de Provence;

1 bunch of fresh basil;

salt and freshly ground black pepper.

Method:

Peel and crush the garlic. Squeeze the juice from the lemons.

Cut each chicken into 8 serving pieces: 2 legs, each separated into thigh and thigh; and 2 breasts, each cut in half.

Put all the pieces in a large bowl or a glass/crockery casserole and add the olive oil, dried herbs, lemon juice, salt and pepper. Mix the chicken pieces well in the marinade and leave for at least an hour (but longer is better).

Preheat oven to 190C/ 375F/ Gas Mark 5.

Heat a solid, ribbed cast-iron grill. There is probably no need to add more oil. Place the chicken pieces in the pan, skin side down, and cook for 3-4 minutes. Flip them over and cook for another 3-4 minutes. The skin should be golden brown, perhaps even a little burned here and there.

You will probably have to cook the chicken pieces in 2 or 3 batches.

When the pieces complete this preliminary cook time, transfer them to a roasting pan in the preheated oven. Allow them to finish cooking until the juices from the thighs run clear. This should take about another 15-20 minutes or so.

When all the pieces are cooked, serve them in a large serving platter. Sprinkle a little coarse sea salt and some finely chopped basil leaves on top.