Preheat the oven to 200/210ºC.Use a deep baking tray/skillet with sides so the liquid doesn't spill over.

Turn the chicken upside down with the legs facing toward you. Use a sharp kitchen scissors /shears or knife (any of them works as long as it's sharp) Holding the rib cage, cut on the sides of the spine, you're going to do this twice because you're cutting on either side of the spine. The idea is to remove the spine so do that. (Keep for making great stock or discard).Now turn the chicken over and using both your hands press down on the rib cage to flatten the chicken. Yes, you have a spatchcock chicken!

With a cooking brush rub the spicy oil mix generously all over the chicken and don't forget to season the underneath of the chicken too. You can also use your finger to do this gently rubbing it all over. Season with a sprinkle of salt & pepper. Always taste your spicy oil mix to check for salt before adding salt to the chicken.

Pour the wine into the pan from the side making sure not to pour over the spices.

Roast your spatchcock chicken uncovered on the middle rack of the oven for between 35 to 45 minutes or until the internal temperature reads 75ºC. Please remember that it will continue cooking and the internal temperature will rise while it rests so don't leave it longer for tender chicken.

Let it rest for 10 minutes uncovered before slicing into it. Enjoy!