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.

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.

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
Tzatziki
Baby potatoes

METHOD

Preheat the oven to 180ºC. Place the chicken in a Le Creuset 32cm Heritage Rectangular Dish an hour before cooking and season well with salt and pepper on both sides.

In 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. Baste 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.