grilled chook and scapes

Today for dinner, I deboned a whole, free-range chook and marinated it with smoked paprika, dried greek oregano (from last year) and orange juice. I tied it up and then grilled it with a bunch of garlic scapes (the flowering stems) over embers on my fire drum. It was sooo good! The orange juice added some acidity and a bit of sweetness. The scapes tasted like a cross between roasted garlic and asparagus. A simple green salad (oak lettuce, mizuna, cucumbers, red tuscan onions) that Briony picked and made was a good accompaniment