Chef Martin Benn presents this delicious main meal.
To break spatchcock in half, cut straight down the breastbone and backbone.
Remove neck. Clean by removing some of the fat.
Push the chicken back together so it is tight, then place into baking tray and cover with riesling.
Add chicken stock, kalamata olives and Spanish salted capers.
Break and add garlic as well as the dried oregano.
Add smoked sweet paprika then give the dish a shake.
Add soy sauce, mirin and ground pepper.
Push all the ingredients down and mix together making the top moist. It should be 2/3 covered.
Pour Spanish olive oil over the chicken.
Place in a very hot oven about 220º Celsius for 45 to 90 minutes, depending on how much you like your chicken cooked.
Place each spatchcock on a plate.
Spoon over a generous amount of juice including the olives and capers.
Garnish with parsley.
Serve with a light, green salad with balsamic vinegar dressing, and season with cracked pepper and salt.