Tonight I am experimenting

I got a nice poussain, that had already been spatchcocked. Although thats dead simple to do yourself.

For the marinade, one or two garlic cloves bashed with some sea salt spread on the chicken. Then some generous spoons of Sambal Oelek spread over the skin. You could use harissa, piri piri anything spicey I want this quite fiery.

I am roasting the bird on top of some roughly chopped green and red peppers and spainish onion. Then just serve it with cold beer and hot french fries, maybe some salad if I can be bothered with healty stuff tonight