Start with a whole chicken and cut into small pieces being sure to remove the backbone, or ask or butcher to joint the chicken.
Cut groves into the chicken, this will help the marinade infuse the chicken and place piece into a bowl.
Squeeze the juice from the lemon quarters and add to the bowl and season with dried oregano.
Add the chilli, smoked paprika, cumin, coriander and sweet paprika. Add the garlic and red onion.
Rub the rosemary between your hands to get the oils to come out a little and add it to the mixture along with the bay leaves, again scrunch as you go to break up a little.
Add the olive oil & season with salt and pepper.
Mix the ingredients together, leave to marinate for 12- 24 hours.
Place the chicken, with lemon, onion and chilli on to a wire rack over a baking tray, so as to allow heat to circulate around the meat. Place into an oven at a high temperature (220ºC) for about 10 minutes, turn the chicken over and cook the other side for another 5 to 10 minutes, until cooked (or cover the hot coals of your BBQ).
To make the red pepper salad, cover the red peppers with olive oil and rub the oil into the skin.
Put the red peppers on tray and into a hot oven (200ºC) for 5 to10 mins, until blistered.
Remove the peppers and place in a bowl, cover with cling film and set aside for 10 minutes.
Cut the peppers into quarters, peel the blacken skin away and deseed. Slice the pepper to finger width lengthwise.
Sprinkle with the parsley add the garlic, olive oil and season with salt and pepper, mix and leave to stand.
Place the chicken onto a plate squeeze lemon juice over the top sprinkle with fresh parsley and serve with the roasted capsicum salad.