Moroccan-style spatchcock chicken with dill yogurt
- 1.7kg-1.9kg Extra Special Whole Free Range Corn Fed Chicken
- 8 shallots, halved
- 4 bay leaves
- 2 small lemons, halved
- 3tbsp olive oil
- 2 cloves garlic, crushed
- 1½tbsp Asda Ras El Hanout
- 2tbsp honey
- 300ml Asda Fat Free Greek Style Yogurt
- 1tbsp dill, chopped
- 1tbsp tahini
Preheat the oven to 200C/180C Fan/Gas 6.
To spatchcock the chicken, lay it breast-side down on a chopping board. Using strong kitchen scissors, cut along the backbone, about 2-3cm away from it on each side, then discard. Turn the bird over and press as flat as possible with your hands.
Put the shallots, bay leaves and 3 lemon halves in the middle of a large roasting tray. Top with the chicken breast-side up. Mix 2tbsp of the olive oil, half the garlic and 1tbsp ras el hanout to make a paste. Rub over the chicken.
Roast the chicken for 45 mins. Remove from the oven, drizzle over the honey and sprinkle on the rest of the ras el hanout. Return to the oven for 10 mins, until the skin is golden and crisp and the juices run clear.
To make the dill yogurt, mix the yogurt with the remaining garlic, 1tbsp olive oil and the juice from the remaining lemon half. Mix in the dill and tahini - add a splash of water if the mixture is too thick.
Transfer the chicken to a serving platter and spoon over any pan juices. Garnish with the roasted shallots, lemons and bay leaves. Serve with the dill yogurt on the side, plus Lebanese-Style French Beans and Chilli-Lemon-Mint roasted Butternut Squash.