Sabrina Ghayour is an Iranian-born, self-taught home cook
turned chef, cookery teacher and food writer. She has shared
this recipe with us from her latest cookbook Persian Everyday.
The no.1 Sunday Times bestselling Persiana Everyday will bring
bold Middle Eastern tastes to your table everyday - and fast
in this brand new collection of 100 delicious and simple recipes.

SERVES 4-6
1.5kg chicken
For the marinade:
2 tablespoons garlic oil
Juice of 1⁄2 lime
3 tablespoons Sriracha
2 tablespoons tomato purée
1 tablespoon curry powder
1 teaspoon garlic pepper
1 teaspoon celery salt

Method
Preheat the oven to 220°C (200°C fan), Gas Mark 7. Line a large baking tray with baking paper.
To spatchcock the chicken, place it breast-side down on a chopping board. Using a pair of poultry shears
or heavy-duty kitchen scissors, cut down either side of the backbone and then remove the bone. Turn the
chicken over breast-side up and gently press down on it with both hands until as flat as possible. Transfer the
flattened chicken to the lined tray.
Mix all the marinade ingredients, except for the celery salt, in a small bowl. Rub the marinade all over the chicken
and allow to marinate for 15 minutes.
Season with the celery salt, then roast for 40–45 minutes until deeply browned and cooked through.
Remove from the oven, cover in foil and leave to rest for 10–15 minutes before serving.