The best thing about a spatchcock chicken is the increased surface area for maximum flavour – the chicken also cooks more evenly and quickly. Change up the flavour of the butter by substituting harissa for your favourite spices or pastes.
Ingredients
Method
Ingredients
- 1 whole free-range chicken, spatchcocked
- Sea salt and pepper, to season
- 3 cloves garlic, minced
- 150g melted butter
- 1 Tablespoon harissa
To serve:
- Pomegranate seeds
- Watercress
- Red onion, thinly sliced
- Store-bought tzatziki
- Baby potatoes
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Method
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1Preheat the oven to 180ºC.
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2Place the chicken in a Le Creuset 32cm Heritage Rectangular Dish an hour before cooking and season well with salt and pepper on both sides.
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3In a small bowl, mix the garlic, melted butter and harissa. Brush all over the chicken, sprinkle with salt and roast in the oven for 35-45 minutes.
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4Baste with the butter and roasting juices every 15-20 minutes for a succulent and well-seasoned chicken. Serve topped with pomegranate seeds, watercress, thinly sliced red onion and tzatziki on the side, along with baby potatoes.
Cook's Tip: You can spatchcock your chicken by placing the breast side down on a chopping board. Cut along the sides of the chicken using kitchen scissors to remove the spine. Flip the chicken on its back and press down lightly.
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