Spatchcock Chicken with Muscavado, Chilli and Paprika

Method:

Heat oven to 190°C, fan 170°C, gas 5. To make the spatchcock marinade combine the sugar, chilli powder, paprika and dried parsley with the sunflower oil to make a smooth paste.

Score the spatchcock with a sharp knife in the legs, thighs and breasts and rub the marinade all over the bird making sure to get it into the scores to help the flavour infuse into the meat. If possible leave the marinade on the Spatchcock overnight.

To cook the spatchcock place in an oven proof tray/dish and cook for around 50-55 minutes basting the bird every ten minutes to ensure a lovely even colour and flavour.

The spatchcock is also extremely good cooked on a BBQ but it's best to fully cook through in an oven first and then place on the BBQ to add a beautiful smoky note to the finish.