Preheat your oven to 220°C/200°C fan/gas mark 7.

Place the chicken, breast-side down, on a chopping board.

Using sharp scissors or a sharp knife (or use them interchangeably), cut along one side of the backbone, starting from the tail and cutting up toward the neck.

Repeat on the other side to fully remove the backbone. TIP: You can discard the backbone or keep it to make a flavourful chicken stocks!

Turn the chicken over so the breast is facing up. Using the palm of your hand, press down firmly on the breastbone to flatten the chicken. You may hear a crack as the bone breaks slightly - don't be afraid of using a little force! 

Transfer the chicken to a lightly oiled baking tray, skin-side up.

Season with salt and pepper, then drizzle over half the jerk paste. Rub all over the chicken, then cover with foil. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Roast on the top shelf of your oven for 2P: 55-60 mins / 3P + 4P: 70-75 mins. IMPORTANT: The chicken is cooked when the juices from the thigh run clear and there's no pink meat.  

Halfway through cooking, remove the foil and discard. Roast for the remaining time. 

While the chicken roasts, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

Drain and rinse the kidney beans in a sieve. Halve any thick broccoli stems lengthways. Zest and halve the lime. 

Add 2P: 100ml, 3P: 150ml, 4P: 200ml of coconut milk to a jug along with the chicken stock paste and water for the rice (see pantry for amount). Mix together - you'll use this for your rice later.

Put the broccoli on a baking tray, drizzle with oil and season with salt and pepper. Set aside.

Heat a drizzle of oil and a knob of butter (if you have any) in a medium saucepan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins. 

Add the garlic and Caribbean style jerk, stir and cook for 1 min. Pour in your coconut stock mixture, then stir in the rice, kidney beans and ¼ tsp salt. Bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, in a medium bowl, combine sugar and olive oil for the dressing (see pantry for both amounts). Squeeze in the lime juice, add the mayo, season with salt and pepper, then mix together. Toss through the coleslaw mix and set aside.

When the chicken has 5 mins remaining, roast the broccoli on the middle shelf until tender, 10-12 mins.

Once cooked, remove the chicken from the oven and leave to rest for 5 mins.

In a small saucepan, combine the sugar and water for the sauce (see pantry for both amounts) with the remaining coconut milk and remaining jerk paste. Season with salt and pepper, then bring to the boil.

Once boiling, lower the heat and simmer until thickened, 2-3 mins. Taste and season with more salt and pepper if needed.

When everything's ready, transfer your spatchcock chicken to a clean board and carve. Add any chicken resting juices to the coconut sauce and heat until piping hot.

Drizzle the pineapple chutney over the chicken.

Fluff up the rice with a fork and stir through the lime zest. 

Serve the chicken with the coconut rice & beans, broccoli, slaw and coconut sauce on the side.