Get started: Spoon the peanut butter into a bowl. Peel and grate in the garlic and ginger. Zest in the lemon and stir in half of the juice along with 2 tbsp cold water. Sprinkle in the curry powder and a good pinch of salt and pepper, and mix well to form a satay sauce.

Place the chicken in a large roasting dish skin side up. Rub all over with the satay sauce, and set aside for 30 mins to allow the meat to come to room temperature.

Cooking indoors: Preheat your oven to 180C / Fan 160C /Gas 4. Cover the roasting dish with a layer of tin foil. Slide the chicken into the oven and roast for 45 mins.

Remove the foil, baste the meat a little and return to the oven uncovered for a further 15 mins, till golden and crispy. To check if it’s cooked through, insert a skewer into the thickest part of the thigh. The juices should run clear. If it needs a little longer, return the chicken to the oven for a further 5-10 mins before checking again.

Transfer the cooked chicken to a plate and allow to rest for 20 mins before carving. Serve on a platter with wedges of the remaining lemon.

Cooking outdoors: Light your bbq and bring the coals to a medium temperature.

Place the chicken skin side down over a hot part of the bbq and cook for 4-5 mins, or till well coloured. Flip over and cook for a further 4-5 mins. Transfer the chicken to a cooler part of the bbq and cook with the lid on for 1 hr.

To check if it’s cooked through, insert a skewer into the thickest part of the thigh. The juices should run clear. If it needs a little longer, return the chicken to the grill for a further 5-10 mins before checking again.

Transfer the cooked chicken to a plate and allow to rest for 20 mins before carving. Serve on a platter with wedges of the remaining lemon.

Know your grill: When lighting your barbecue, lay the bulk of your coals to one side, gently sloping 3/4 of the way to the other side. This helps to regulate the heat, giving you fierce 'direct' heat to brown your meat over, and gently 'indirect' heat to slowly finish it off.

Get ahead with your marinade: Be super organised and rub your satay marinade into the chicken the night before cooking. Not only will your prep on the day be a breeze, but all of those wonderful spices will have been able to work right into the meat for an added boost of flavour.

Next week in the Summer Roast Box: Caraway and Cumin Pulled Lamb Shoulder. Silky soft strands of smoky meat, rubbed with aromatic Middle Eastern spices.

Our recipe guru Jassy has come up with the perfect match for next week's roast in our Super Salad Box. Turn your grill into a feast with the dill and feta laden Spanakopita salad and a bowl of soothing green pak choi, garden pea and sesame.