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Words by Claire Thomson. Photo by Sam Folan.
A butcher will easily be able to spatchcock a chicken for you, and some supermarkets sell chickens spatchcocked. If you’re up for the challenge, though, there are also plenty of good souls online who will be able to show you how to do it. This is a failsafe recipe: few ingredients, cooked well, for a crowd-pleasing centrepiece. Serve with your favourite side dishes; this is one to cook and take along to a summer picnic or barbecue.
Craving more one-pot chicken recipes? Order your copy of the One Pan Chicken by Claire Thomson.
Spatchcocked Chicken with Yogurt, Harissa and Preserved Lemon
Ingredients
- 50 g 13/4oz harissa
- 100 g 31/2oz plain yogurt
- ½ tsp freshly ground black pepper, plus more to season
- 1 tsp salt, plus more to season
- 1 whole chicken, about 1.5kg/3lb 5oz, spatchcocked (ask your butcher to do this for you if you prefer)
- 1 large onion, thinly sliced
- 2 small, preserved lemons, seeds removed, flesh and skin very finely chopped
- 80 g 23/4oz green olives, pitted and finely chopped
- a small bunch of coriander, cilantro, leaves roughly chopped
Instructions
- Mix the harissa with the yogurt, the 1⁄2 teaspoon of ground black pepper and the teaspoon of salt to form a smooth sauce.
- Mix the chicken into the sauce, cover and leave to marinate in the fridge for at least 1 hour, although the longer the better. remove the chicken from the fridge about 20 minutes before you plan to cook it. Alternatively, forgo the marinating time and continue with the method below.
- Preheat the oven to 200°c/180°c fan/400°F/Gas 6.
- Place the onion in a deep roasting tin and pop the chicken on top, then add 1cm (1⁄2in) water.
- Roast the chicken for about 35–45 minutes, or until cooked through with good colour and beginning to char around the edges.
- Remove from the oven and allow to rest for 10 minutes before serving strewn all over with the chopped preserved lemon, green olives and coriander (cilantro) leaves.
One Pan Chicken by Claire Thomson (Quadrille, £20), Photography © Sam Folan