This recipe came from my most recent Cuisine Magazine. It always has a 'Quick Smart' section which gives simple quick recipes by one of my favourite NZ chefs Ray McVinnie.While it doesn't look fantastic in the photos it was really nice and quick and easy to prepare.
Butterflied Spiced Roast Chicken
Cut down each side of the backbone of a whole chicken and open it out flat.
Place in a roasting dish skin side up and rub with crushed garlic, ground cumin and cinnamon, chilli flakes, salt and extra virgin olive oil.
Roast for 1 hour at 200 degrees C then serve.
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