The 'spatchcock' style, as many cooks know, is a great way to speed up roasting a chicken. To spatchcock the chicken simply cut the best bone out of the chicken with sturdy scissors (retain it for stock making) and cut into the sternum. Completing these two actions allows you splay it out flat.
Simple is best
With grated fresh ginger, chili flakes, lemon or lime juice, shallots and garlic, drizzled with oil before placing in the oven and you can create an excitingly different approach to roast chicken - in no time at all.
Serve with steamed rice and a salad.
