One of the most useful ways to prepare a roast chicken for a crowd is to sptatchcock it. Faster to cook and easier to serve, and with the addition of more surface area, you have a much better chance at getting those gnarly crispy bits that I love most about a roast bird. For a platter of chicken try the recipe here doused in a crispy caper, garlic and lemon oil. It’s simple and addictive. Serve it with the yoghurt dipping sauce and you could add some torched flat bread to the mix should you want a makeshift kebab station.
Serves 4 
45mins 1 free range chicken, spatchcocked and then cut into 4 pieces
2 tsp zaatar
1 tsp aleppo pepper flakes
2 tbsp olive oil
Sea salt & freshly ground black pepper
For the herby yoghurt:
5.6oz greek or natural yoghurt
2 tsp tahini
1 clove garlic, grated
Large handful parsley, roughly chopped
Large handful coriander, roughly chopped
Large handful mint leaves, roughly chopped
Good squeeze of lemon juice
Sprinkling of sumac
For the crispy caper, garlic & lemon oil:
2.5fl oz olive oil
5 tbsp capers, drained
2 large garlic cloves, thinly sliced
Pared zest of a lemon
1 free range chicken, spatchcocked and then cut into 4 pieces
2 tsp zaatar
1 tsp aleppo pepper flakes
2 tbsp olive oil
Sea salt & freshly ground black pepper
For the herby yoghurt:
160g greek or natural yoghurt
2 tsp tahini
1 clove garlic, grated
Large handful parsley, roughly chopped
Large handful coriander, roughly chopped
Large handful mint leaves, roughly chopped
Good squeeze of lemon juice
Sprinkling of sumac
For the crispy caper, garlic & lemon oil:
75ml olive oil
5 tbsp capers, drained
2 large garlic cloves, thinly sliced
Pared zest of a lemon
Make this spice mix in larger amounts and store it in a jar and you’ll never be too far away from a fresh, sizzling plate of chicken wings. If there are any leftovers (unlikely!) then pop them in a lunch box or pack them up for a picnic – they’re just as good cold as they are hot. Click here for more recipes from Schwartz.
