Spatchcocked Roast Chicken With Couscous

I discovered Nigel Slater's cooking from the IHCC group when they started doing recipes by the acclaimed chef. Then they showed some of his cooking shows on TLC as well. And I love his method of cooking, fuss-free, using easily available ingredients.  So when this week's theme was announced at the IHCC, cook any recipe by Nigel Slater I decided to do his Roast chicken dish. I am partial to roast chicken recipes and love making extras so I have enough leftovers.
 This recipe is also a one-pot one as the couscous gets cooked in the pan itself soaking up all the juices left in the pan after the chicken is roasted.  Couscous makes a great weekday dinner meal as you just have to add hot water and it's ready within less than 10 minutes.

Anyway, I didn't have Rocket so I left it out. Used two little chickens as you know the boys fight over the drumsticks.

Recipe: Spatchcocked chicken with Couscous, recipe adapted from Nigel Slater's recipe. 

2 ( 1200g) chicken
4 tbsp olive oil
1 tsp dried thyme
2 whole heads of garlic cut in half, ( no need to remove each bulb or skin them just half the whole bulb)
1 lemon halved
1 tsp dried chilli flakes
a generous pinch of ground black pepper
salt
1 1/2 cups water
1 chicken stock cube
1 1/4 cup couscous

First thaw the chicken, ( if using frozen, wash and wipe).  Then using a pair of kitchen scissors, cut all the way to the back. ( click here to see how). Turn the chicken over and flatten it by pressing down on it. Set aside.

Now in a small bowl mix the chilli flakes, pepper,  salt, and juice of the lemon, ( don't throw the lemons after juicing them)  thyme and olive oil. Mix and pour it on the prepared chicken and massage it through.

Pop into a roasting tray or baking tray, and arrange the garlic around and under the chicken and also the leftover squeezed lemons. Pop into a preheated oven at 200 degrees Celsius for about 45- 1 hour, mine took a little longer as I had two. It depends on the type of oven too. To check if don't, insert a sharp knife into the joint between the thigh and drumstick and if the juice runs clear with no blood then its done.

Once done, remove the chicken, and place it in a large plate, loosely covered with foil. Remove the garlic cloves by squeezing the skin, give the lemons a squeeze, and remove them. Spoon some of the extra fat from the pan and any burnt bits. Then place the tray on the stove top over medium heat. Add water and stock cube and if you like a tiny bit salt ( do this after tasting the broth) and bring to a boil. Once it starts to boil add the couscous, switch off heat cover with foil and leave for 10 minutes. Fluff it up with a fork. Joint the chicken and serve on top of the couscous and a nice green leafy salad.

Enjoy!!

Linking this over at the IHCC's theme for this week:  monthly featured chef ; Nigel Slater