Ingredients
• 2kg whole chicken
• 1 1/2 tablespoons olive oil
• 4 garlic cloves, crushed
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon turmeric
• 1/2 teaspoon dried chilli flakes
• Fresh continental parsley leaves, to serve
Method
1. Rinse chicken inside and out. Pat dry with paper towel. Place the chicken, breast-side down, on a clean work surface. Use poultry shears or sharp kitchen scissors to cut down either side of backbone and discard. Open the chicken to lie flat. Turn breast-side up and push down to flatten. Tuck wings under. Place in a glass or ceramic baking dish.
2. Combine the oil, garlic, cumin, paprika, cinnamon, turmeric and chilli flakes in a bowl. Season with salt and pepper. Rub the oil mixture over the chicken. Cover and place in the fridge for 1 hour or overnight to marinate.
3. Preheat oven to 200°C. Place chicken in a roasting dish. Roast, turning once, for 1 1/4 hours or until juices run clear when the thickest part of the chicken is pierced with a skewer. Set aside for 10 minutes to rest.
4. Cut the chicken into pieces. Drizzle over the pan juices. Sprinkle with parsley.
