Ingredients (serves 8 | makes 24 Pieces)

• 24 Chicken pieces (skin on, bone in if possible)
• 1/2 cup Bertolli Light in Taste Olive Oil
• 2 cups Fresh Herbs (oregano, thyme, sage)
• 1 tsp Paprika
• 1 tsp Sea Salt
• 1 tsp Ground Mixed Pepper (red, black and white)
• 1 large Lemon (zest the skin and squeeze the juice)
• 6 Garlic Cloves (peeled and crushed)

Method

1. Make a marinade paste by combining all the ingredients except the chicken. Ideally grind them all together in a mortar and pestle to make a paste or blitz in the food processor.
2. Place the chicken pieces in a large container with a lid that seals well and then pour the marinade over the chicken. Using your hands (pop on some gloves if you do not like handling chicken) massage the marinade into each chicken piece. Refrigerate for at least an hour (best overnight).
3. Get your fire pit pumping so that you end up with lots and lots of beautiful COALS. You do not want to try and cook your chicken while the flames are leaping because you will burn the outside and inside will be raw. You want a slow and steady heat. Our tip to perfect flavour is a combination of wood and beads. Even better if you have cedar chips or some other smoking wood (look at your BBQ store or Bunnings) to throw on just before you start cooking the chicken.
4. Spray your wire cooking rack with olive oil and then lay all the chicken pieces side by side in the rack. Clip it shut and then you are ready to cook.
5. Once most of the flames have died down and the coals are white hot, lay the wire rack over the top of your fire pit. Because your chicken pieces are bone in, they will take longer but the flavour will be exceptional. Be patient and you will be rewarded. Turn your chicken every 10 - 15 minutes to ensure even cooking. If cooking starts to slow down, you may need to add a few more beads (add beads not wood as you will get less flame). IMPORTANT: If you decide you want to drizzle a little olive oil over the chicken while it cooks, TAKE IT OFF THE FIRE PIT. You do not want to accidentally pour oil directly onto a fire as the flames could go up quickly!!
6. Test your chicken by piercing the thickest piece close to a bone. When the juices run clear, the chicken is cooked. Carefully remove from the wire rack and wrap in foil for 10 minutes before serving. This will ensure the juices are reabsorbed by the chicken.

We used Bertolli Light in Taste Olive Oil in this recipe and couldn't be happier with the way the subtle olive flavour added to the result.