To Spatchcock the chicken, turn the chicken over so the breast is facing down. Either take a sharp scissors or knife and cut down either side of the breast bone, remove and discard.
Turn the chicken back over so the breast is facing up and the and the cut side underneath. Open up the carcas so that it spreads out on a flat clean surface or roasting tin and press down in the centre of the breasts until you hear it click and lays flat on the surface. Spatchcocking is great for reducing the cooking time down as the internal core temperature inside the bird doesn’t take as long as it’s one flat piece of meat now.
Use a fine grater like the one used for Parmesan to grate the garlic and shallot very fine. Place all the other ingredients into a bowl and stir. I don’t tend to weigh or measure the ingredients so you can play around with exact quantities to your taste putting in more or less harrisa depending on how spicy you want it.
Make some incisions in the chicken all over to allow the marinade to penetrate and work it’s magic. Pour the marinade over the chicken and massage it in making sure to work it into all the incisions for ultimate flavour.
Leave to marinade for at least 30 minutes or longer in the fridge if you have time.
Once the marinade has had chance to absorb and leave it’s mark on the chicken, place the chicken in the roasting tin in the oven and cook for around an hour depending on weight on around 180-190C. Check the colour of the skin before that time to make sure it isn’t burning and amend the temperature and time accordingly so that it doesn’t blacken too much but cooked through.
The juices should run clear on the thickest part of the thigh. Leave it to rest for a few minutes to save your little pinkies when carving or just yanking the spicy, slightly chared legs off.
I served mine with with griddled or toasted mediterranean style pittas from M & S, halloumi, hummus, tzatziki, salad and a sprinkle of summac. Not that I have to say but would go great with a crisp white wine.