Garlic & Oregano Chicken With Chipotle Allioli

1.# The chicken

2.To spatchcock the chicken, set the bird on a work surface, breast side down, legs towards you. Using good kitchen scissors, or poultry shears, cut through the flesh and bone along both sides of the backbone. Remove the backbone (you can keep it for stock). Open the chicken, turn it over, then flatten it by pressing hard on the breastbone with the heel of your hand. You'll feel it breaking and flattening under your hand. Remove any big globules of fat and neaten the ragged bits of skin. Now you have a spatchcocked bird.

Mix in a bowl

1.Finely grated the 10 garlic gloves

2.Deseeded, halved and chopped the red chilli

3.Take the juice of the lemon

4.Add the sea salt

5.Add the oregano

6.Add the olive oil

7.Put the chicken into a dish that fits in your fridge. Mix all the other ingredients to make a marinade. Gently loosen the skin of the breast, pushing your fingers between the skin and flesh. Work your way under the skin down to the legs.

8.Spoon some marinade in here, then spread it over the chicken on both sides.

9.Cover and put into the fridge for a few hours if you can, turning it once. Bring the bird to room temperature.

10.Preheat the oven to 190°C fan, Gas Mark 6. Put the chicken into a roasting tin and roast for 1 hour, basting a few times during the cooking.

# Ailoi

1.Into a mixer add the egg yolk, the mustard, 2 garlic gloves (finely grated), the salt and slowly add the mix of olive oils while mixing with a kitchen whisk.

2.Finally add the juice of 1 lemon, the chipotle paste and some black pepper.