Butterflied chilli lemon chicken and rice

Parsley butter

• 2 sprigs fresh flat-leaf parsley, leaves only
• 30 g salted butter, softened

Chilli and lemon oil

• 3 garlic cloves
• 80 g oil
• 40 g lemon juice
• 2 tsp dried chilli flakes
• 2 tsp paprika
• 1 tsp sea salt

Chicken

• 1 whole chicken, spatchcock and scored (see Tips)
• 1 red capsicum, sliced into thick strips
• 1 yellow capsicum, sliced into thick strips

Rice and corn

• 300 g long-grain white rice
• 1000 g water
• 2 tsp Chicken stock paste (see Tips)
• 2 corn cobs, husks and silk removed, broken into pieces
• fresh parsley, leaves only, to garnish