Spatchcocking your chicken and using a meat thermometer is the best way to ensure the juiciest roasted chicken, marinated in a flavorful harissa-yogurt blend.
Start by removing the backbone of the chicken and pressing down on the breast to flatten it out (spatchcocking). For the marinade, combine 1 cup Greek yogurt, 2 whole garlic cloves, the juice of one lemon, a rip of parsley, 1/4 cup of harissa spice blend, and 1/4 cup of olive oil. Blend all marinade ingredients together and rub it thoroughly into your spatchcocked chicken. Roast the chicken at 400°F (200°C) until its internal temperature hits 165°F (74°C).
