Sabrina Ghayour is an Iranian-born, self-taught home cookturned chef, cookery teacher and food writer. She has sharedthis recipe with us from her latest cookbook Persian Everyday.The no.1 Sunday Times bestselling Persiana Everyday will bringbold Middle Eastern tastes to your table everyday - and fastin this brand new collection of 100 delicious and simple recipes.
SERVES 4-61.5kg chickenFor the marinade:2 tablespoons garlic oilJuice of 1⁄2 lime3 tablespoons Sriracha2 tablespoons tomato purée1 tablespoon curry powder1 teaspoon garlic pepper1 teaspoon celery saltMethodPreheat the oven to 220°C (200°C fan), Gas Mark 7. Line a large baking tray with baking paper.To spatchcock the chicken, place it breast-side down on a chopping board. Using a pair of poultry shearsor heavy-duty kitchen scissors, cut down either side of the backbone and then remove the bone. Turn thechicken over breast-side up and gently press down on it with both hands until as flat as possible. Transfer theflattened chicken to the lined tray.Mix all the marinade ingredients, except for the celery salt, in a small bowl. Rub the marinade all over the chickenand allow to marinate for 15 minutes.Season with the celery salt, then roast for 40–45 minutes until deeply browned and cooked through.Remove from the oven, cover in foil and leave to rest for 10–15 minutes before serving.