Directions: Preheat the oven to 220 degrees C.
Combine the garlic, onion, parsley, red pepper and salt in a food processor and puree. With the machine running, add the olive oil through the feed tube and process until smooth. Set aside.
With a sharp knife or poultry shears remove the back bone from the chicken. Lay the chicken on a flat surface, breasts up, and press down in the centre to flatten. Season well with the essence. Transfer the chicken to a roasting pan, breasts up, and cover with garlic shmear. Rub the shmear in well with your hands to cover evenly.
Put in to the oven and roast for 10 to 15 minutes. Turn the chicken over and bake for additional 10 min. Turn the chicken over again an bake for another 10 minutes, or until the juices run clear . Remove from the oven and cover with foil. Let rest for 5 minutes before surving.