The secret to this delicious recipe is the spicy rub. Get yourself a good chili paste (I love Harissa), mix it with honey, spices, olive oil, lemon zest, rub it all over the chicken, and roast it on a bed of sweet carrots, with fresh thyme sprigs, and lemon slices because chicken and lemon are the perfect match. You'll definitely get spicy, juicy, lemony chicken that smells heavenly and tastes even better!
In a pestle and mortar or a spice grinder, grind coriander seeds, white pepper, cloves, and salt until you have a medium to fine mix. In a bowl, mix Harissa (or chili paste of your choice) with honey, add 1 tbsp olive oil, 1/2 tbsp lemon zest, the spice mixture, and mix until you have a homogeneous paste.
Preheat oven to 215°C for 10 Minutes. Place the spatchcock chicken on a large board and rub both sides with the spicy paste.
In a large oven pan, arrange carrots to create a bed for the chicken. Drizzle with the rest of the oil and lemon zest. Scatter thyme sprigs, then place the chicken on the carrot bed. Top it with more thyme and lemon zest, then bake in the oven for 30 Minutes.
After 30 minutes, remove the pan from the oven to put the finishing touches. Scatter butter knobs all over the chicken, sprinkle with lemon zest, and place lemon slices in the pan. Return to the oven to finish baking for around 20 Minutes. Make sure you turn the broiler on during the last 10 minutes to give the chicken a nice crispy skin.
Let the bird rest for 5 Minutes, then carve it. Serve with lemon wedges and enjoy!
Serving Size dishes
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.