•  100g butter, softened
•  ½ cup dried cranberries, finely chopped
•  1 tablespoon chopped tarragon leaves
•  2 tablespoons chopped chives
•  sea salt and cracked black pepper
•  1.2kg chicken, butterflied*
•  olive oil, for brushing

  Preheat a barbecue to medium−high heat. Place the butter, cranberries, tarragon, chives, salt and pepper in a bowl and stir well to combine. Use your hands to carefully loosen the skin from the flesh of the chicken and spoon the butter mixture between the skin. Brush with oil and barbecue, skin-side down and covered, for 10–15 minutes. Turn and cook for a further 15–20 minutes or until cooked through. Serves 4.
* Ask your butcher to do this for you.
** The chicken can also be roasted, uncovered, in a preheated 180°C (355ºF) oven for 30 minutes.