- Lay the chicken on the worktop, breast side down with the legs facing towards you removing any string. Cut along either side of the backbone using good kitchen scissors, don’t throw this away though as it makes great stock. Cut out any unwanted bits of fat then open out the bird and turn it back over. Press down with your hands to flatten then set out on a baking tray.
- Combine the olive oil, chilli flakes, paprika, oregano, garlic, salt and pepper and lime juice and rub all over the chicken, then bake in a 180 degree oven for 45-50 minutes until cooked thoroughly, check the juices run clear before removing from the oven.
- In the meantime, tip your quinoa into a pan and cover with double the amount of water, add in your chicken stock cube. Cover with a lid and cook until the quinoa has absorbed the liquid and is fluffy, this should take around 15 minutes. Once cooked fluff up with a fork.
- While the quinoa is cooking, steam or boil the corn on the cob for 4-5 minutes until cooked.
- Serve on a large platter and enjoy!
Spatchcocking a chicken is a great way of reducing the cooking time and making sure all parts of the chicken cook evenly. This way everything stays nice and moist without drying out. In the summer this works great on a BBQ and takes even less time to cook.