Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Spatchcock the 1.5 kg whole chicken by removing its backbone, then flatten it thoroughly.

2. 2

   In a small bowl, combine 2 tablespoons of harissa paste, 4 tablespoons of olive oil, 2 sprigs of finely chopped fresh rosemary, 4 minced cloves of garlic, 1/4 cup of chopped sun-dried tomatoes in oil, the juice of 1 lemon, 1.5 teaspoons of salt, and 1 teaspoon of black pepper to create the rub.

3. 3

   Rub the entire chicken generously with the prepared harissa-rosemary mixture, ensuring it gets under the skin, then cover it and let it marinate for at least 1 hour, or preferably overnight, in the refrigerator.

4. 4

   Prepare a grill or outdoor fire for direct medium-high heat (around 200-220°C), placing a heavy, foil-wrapped brick or cast iron pan on the cooking surface to preheat if using the "brick" method.

5. 5

   Place the marinated chicken skin-side down on the preheated grill, set the hot brick or weighted pan directly on top of the chicken to press it flat, and cook for 20-25 minutes until golden brown and crispy, then flip the chicken, replace the brick, and cook for another 15-20 minutes until fully cooked to an internal temperature of 74°C.

6. 6

   While the chicken rests, in a small saucepan, combine 1/2 cup of chicken broth and 1 tablespoon of red wine vinegar, bringing it to a simmer to deglaze any chicken bits from the pan and create a light pan sauce.

7. 7

   Carve the fire-roasted chicken into serving pieces and garnish generously with 1/4 cup of fresh chopped parsley before serving alongside the pan sauce.