Method

• 1.
  Place the chicken in a large dish, skin-side up, so that it lays flat. Add the oil and paprika and rub all over the chicken on both sides. Season really well with salt flakes and freshly ground black pepper. Cover and chill for 6 hours or overnight to marinate, turning once or twice to coat in the mixture, but always store skin-side up.
• 2.
  Remove chicken from marinade and, using a small sharp knife, make a slit in the skin between drumstick and breast on both sides of the bird. Use your finger to gently release the skin from the flesh over the maryland area to form a pocket on each side (being careful to not tear the skin). Insert a piece of butter into each pocket, then divide the herbs and insert, placing on top of the butter. Season well again with salt flakes and freshly ground black pepper.
• 3.
  Preheat barbecue to medium-high (about 200°C). Barbecue chicken, bone-side down and directly on the barbecue hotplate, for 5 minutes. Remove. Place 2 lemons in the centre of a flameproof baking dish, side by side, then surround with capsicum, cut sides facing down, to form an even, raised platform for chicken to rest on (the lemons will create steam to keep the chicken from drying out). Place the chicken, skin-side down, on top of the vegetables. Cover and barbecue for 1 hour 10 minutes or until cooked through and golden.
• 4.
  Transfer to a platter with the capsicums, squeeze over extra lemon and rest, covered, for 10-15 minutes before carving.
• 5.
  Serve chicken with rocket, chargrilled bread and your choice of veg alongside.