Roast Harissa and Pomegranate Spatchcock Chicken

• 1 whole free-range chicken, spatchcocked
• Sea salt and pepper, to season
• 3 cloves garlic, minced
• 150g melted butter
• 1 Tablespoon harissa

• Pomegranate seeds
• Watercress
• Red onion, thinly sliced
• Store-bought tzatziki
• Baby potatoes

Preheat the oven to 180ºC. Place the chicken in a Le Creuset 32cm Heritage Rectangular Dish an hour before cooking and season well with salt and pepper on both sides.

In a small bowl, mix the garlic, melted butter and harissa. Brush all over the chicken, sprinkle with salt and roast in the oven for 35-45 minutes.

Baste with the butter and roasting juices every 15-20 minutes for a succulent and well-seasoned chicken. Serve topped with pomegranate seeds, watercress, thinly sliced red onion and tzatziki on the side, along with baby potatoes.

Cook's Tip:
You can spatchcock your chicken by placing the breast side down on a chopping board. Cut along the sides of the chicken using kitchen scissors to remove the spine. Flip the chicken on its back and press down lightly.