Lemon & Chilli Crunch Spatchcock Chicken

1 medium sizes chicken, butterflied

30 ml olive oil

45 ml chilli crisp

3 garlic cloves crushed

30 ml honey

45 ml lemon juice

Salt and black pepper

1 lemon, cut into wedges

1 garlic bulb, cut into halves

fresh herbs for serving

Preheat the oven to 180°C and line a baking tray with baking paper
Combine the olive oil, chili crisps, garlic, honey and lemon juice. Add salt and pepper
Pour the mixture over the chicken, then use your fingers to massage it all over the chicken. Add the lemon wedges and garlic and roast for about 1 hour until golden brown and cooked.
Serve with the slightly charred lemon wedges and with your favourite sides and some fresh herbs.