Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

If your chicken has not already been spatchcocked, place it breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone and remove it. Turn the chicken over and press firmly on the breastbone with the heel of your hand until you hear a slight crack and the chicken lies flat.

Pat the spatchcock chicken dry with paper towel to help the skin crisp during cooking. Rub the chicken all over with the olive oil and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason generously with the salt and pepper.

Finely chop the parsley and cilantro, mince the garlic, and Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest and juice the lemon.

Measure the remaining chermoula ingredients and combine everything in a bowl. Stir well until the herbs are evenly coated in the olive oil and the mixture is vibrant and fragrant. Reserve about one-third of the chermoula to serve with the finished chicken, using the remaining sauce to brush over the chicken before roasting.

Allow the chicken to sit at room temperature for about 20 minutes before cooking.

Preheat the oven to 425°F or prepare a barbecue for low, indirect cooking.

Place the chicken skin-side up on a rack set inside a roasting pan or directly over indirect heat on the grill. Brush generously with the chermoula, making sure to coat the entire surface of the chicken.

Roast the chicken for approximately 45 – 60 minutes, or until the skin is crisp and golden brown and the thickest part of the thigh reaches an internal temperature of 165°F. If cooking on the barbecue, keep the lid closed as much as possible to maintain an even cooking temperature.

Transfer the chicken to a cutting board and allow it to rest for at least 10 minutes before carving. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavourful chicken.

Carve the chicken into serving pieces and arrange on a platter. Spoon the reserved fresh chermoula over the chicken just before serving, with any extra sauce served alongside.