1 Chicken spatchcocked
1 x 100 g Log Chevin Goats Cheese
10 ml Robertsons Rosemary
10 ml Robertsons Paprika
Robertsons Atlantic Sea Salt and Freshly Ground Black Pepper to taste
Using your fingers, separate the skin from the chicken. Work gently so as not to damage or break the skin.
Slice the cheese. Mix the Robertsons Rosemary and Paprika. Roll the cheese slices in this mixture before sliding them under the skin of the chicken.
Brush the chicken in olive oil and dust with any remaining Robertsons Rosemary and Paprika mix.
Season with salt and pepper before cooking breast side up over medium to hot coals for 25 minutes.
Turnover and cook for a further 25 – 30 minutes until crisp and golden.