Guest Recipe: Rose harissa and za’atar spiced spatchcock chicken

This is the perfect dish for a summer weekend hosting! It does involve ideally marinating overnight but it will be so worth it. Summer is certainly spatchcock season and this marinade is fragrant with cumin, oregano and sesame, za’atar spices, smoky harissa and zesty lemons.

This recipe has been shared with us by Cate Walton. Cate is a freelance food stylist, recipe writer, tester, contributing editor, home economist and chef.  She has a genuine passion for cooking and believe food should be fresh, seasonal, nutritious and an all round joy to eat. Follow her on Instagram here.

Serves 4-6 depending on the size of your chicken.

Ready in 1 hour, plus 24 hours marinating

INGREDIENTS

• 1 Sutton Hoo whole chicken

For the marinade

2 lemons, zested and juiced

2 large garlic cloves, finely crushed

1 tbsp za’atar spice mix

2 tsp rose harissa

2 tbsp extra virgin olive oil

2 tbsp finely chopped fresh oregano

3 sprigs thyme, leaves picked

To serve

Oregano and mint leaves, roughly torn, to garnish 

1 lemon, zested and cut into wedges

Fresh tomato and crisp green leaf salad

Crusty bread, torn

method  

• In a large dish, mix together the ingredients for the marinade.  Season generously.

• To spatchcock the chicken, place it breast side down, with the legs facing towards you.  Use kitchen scissors to cut out the spine (save it to make stock – it can be frozen if needed).  With a sharp knife, press down on the top of the breastbone to help flatten the bird. Coat in the marinade and refrigerate for a minimum of 2 hrs or ideally overnight.

• When you’re ready to cook, prepare your BBQ to hot, or preheat the oven to 220°C, fan 200°C, gas 7. Run 2 metal skewers diagonally through the breast and thigh meat, creating a cross.

• If cooking on the BBQ, cook for 15-20 mins per side until lightly charred, the meat is cooked through and the juices run clear, or simply roast for 40-50 mins, basting every 15-20 mins.

• Set aside to rest for 10 mins to allow the meat to relax, making it more tender and juicier, then top with oregano, mint and lemon zest.  Serve with a fresh tomato salad, dressed with za’atar, sea salt and olive oil, a big bowl of green salad and chunks of crusty bread.  Spoon over any chicken resting juices for extra flavour.

You can find out more about Cate’s work on her website by clicking here. Follow her on Instagram here.