Harissa & Honey Roast Spatchcock Chicken

1. Peel and grate or crush the garlic cloves. Scoop them into a medium-sized bowl. Zest in the lemon. Squeeze in the juice from the lemon. Drizzle in the honey and add 1 tbsp harissa (it’s spicy, so use as much or as little as you prefer). Pour in 2 tbsp olive oil. Season well with salt and pepper. Whisk together to make a marinade.

2. Unwrap the chicken and pop in a snug dish. Pour over the marinade and rub all over. Set aside for 30 mins at room temperature or overnight in the fridge.

3. If your chicken is in the fridge, take it out 30 mins before cooking so it starts to come to room temperature. Preheat the oven to 200°C/Fan 180°C/Gas 6.

4. Place the marinated chicken in a roasting tin and slide into the oven. Roast for 45-50 mins, basting the chicken halfway with the juices. The chicken is cooked when the juices run clear if you pierce the thickest part of the thigh with a skewer.

5. Take the roast chicken out of the oven. Transfer to a board, loosely cover with foil and let it rest for 30 mins. Carve and serve with your Easter sides.

6. Love your leftovers
Leftover roast chicken will keep for up to 3 days in the fridge. The best way to store it is to strip all the chicken off the bones and transfer it to a tub. Seal and store it in the fridge. The bones can be used to make stock.

7. Crispy skin
To help the skin crisp up, pat the chicken dry with paper towels before rubbing in the marinade.