Prepare your brine with enough time to let it cool – preferably overnight.
Bring all the brine ingredients to a boil & allow to cool completely.
Place the butterflied chicken in the brine, covering it completely & chill for 2 1/2 hours.
Preheat oven to 220°C.
Remove chicken from brine & pat dry. Rub with a generous amount of olive oil, coating the skin of the chicken.
Strain the aromatics from the brine & place in the bottom of a baking dish, drizzle with olive oil- set aside.
Heat a griddle pan or barbeque to HI heat & cook the chicken for 5 mins either side before transferring to the baking tray (breast side up) & roast for an additional 20 mins (alternatively you can leave on the BBQ for around 30 mins).
