This chicken is spicy, sweet and moist - everything you’d want in a roast chicken! The flavours are so wonderfully complex, the harissa mingling with the yoghurt, infusing the meat with tangy, spicy, salty notes that will have you reaching for more. It pairs perfectly with the sweetness of the harissa and honey dip, and with it’s beautiful, deep orange colour, this chicken and dip is a delight for the eyes and the mouth!

How to Spatchcock a Chicken

Spatchcocking, or butterflying, helps to cook the chicken faster so that it remains beautifully moist.

Place the chicken on a cutting board, breast side down. Use kitchen scissors or a sharp knife to cut along each side of the backbone to remove it. Trim off any excess fat. Flip the chicken breast side up, and firmly press down on each breast to break the bone and flatten the chicken.

Ingredients

1 whole chicken - spatchcocked 

1 tablespoon Harissa paste

2 tablespoons natural set Greek yoghurt

1 tsp salt 

1 tsp freshly ground black pepper

2 tsp garlic granules

1 tbsp lemon juice

Harissa and Honey dip 

1 tbsp Harissa paste

3 tbsp natural set Greek yoghurt

1 tbsp clear honey

1 tbsp mayo

Salt and pepper to taste

Additional honey to serve

Method

1. Preheat oven 220c

2. Coating - mix the Harissa paste with the yoghurt and add garlic granules, lemon juice, salt and pepper and mix

3. Place the spatchcocked chicken in a roasting tin and brush thickly with the coating, make sure to lift wings and legs to completely cover the bird.

4. Place in a preheated oven and roast for 20 minutes - remove from oven and add halved lemons, onions and whole garlic cloves return to oven and roast for another 20 minutes or until the juices run clear when pierced at the top of the leg bone 

5. Leave chicken to rest for five minutes then serve with Harrisa dip and roasted vegetables.

Harissa and Honey Dip

1. Mix all ingredients together and serve in a bowl with additional honey drizzled on top