Ask your supplier to cut the chickens in half lengthways. Two hours before cooking them, coat with the olive oil, salted and spiced with 1 level teaspoon of Cayenne pepper. Marinate at room temperature. Repeat the coating operation every 1/4 hour until there is no more oil. Heat the grill of the oven for 20 minutes. Arrange the half-chickens on the rack of the dripping-pan, skin below, put into the middle of the oven, do not close the oven. As soon as the flesh browns, turn each piece, stop the baking when well browned. If the chickens are suitably small, they are cooked. If they weigh 1 3/4 lb each, turn off the oven, close it, and allow for a further 5 minutes of baking. Serve with French fries, potato chips, sautÄed eggplant, Provence-style tomatoes or salad.
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3 cspring chickens, weighing 1 1/3 to 1 1/2 lbs each
