INGREDIENTS
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One large roasting butterflied chicken (you can cut it yourself, but why, when the butcher is so happy to help)
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2 to 3 tablespoons black peppercorns, partially crushed
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7 tablespoons of olive oil
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2 to 4 cloves of garlic peeled and smashed
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A couple handfuls of fresh flat-leaf parsley, chopped
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Fresh juice from one lemon
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Salt: Maldon, kosher or whatever you prefer
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Optional: 2 tablespoons of sumac