- 2½5kg avg. spatchcock chicken
- 3 garlic cloves
- 1½ vine tomato
- A large handful of basil
- 1½ lemon
- 75g breadcrumbs
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- Large roasting tin (optional)
- Barbecue (optional)
- Food processor (optional)
- 1.
Get started: Take the chicken out of the fridge 30 mins before cooking, to allow it to come to room temperature.
- 2.
Cooking indoors: Light your barbecue and bring the coals to a medium temperature (see our barbecue lighting tip, overleaf). Rub the chicken skin with a good pinch of salt and pepper.
- 3.
Place the chicken skin-side down over the hottest part of the barbecue and cook for 4-5 mins, or till coloured. Turn over and cook for 4-5 mins on the other side. Move the chicken to a cooler part of the barbecue and cook, with the lid on, for 1 hr 15 mins.
- 4.
To check if the chicken is 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 barbecue for 5-10 mins before checking again.
- 5.
Lift the barbecued chicken out onto a plate or board, loosely cover with foil and rest for 20 mins.
- 6.
While the chicken is resting, make your basil bread sauce. Peel and grate the garlic into a food processor. Chop the tomato and add it to the garlic. Tear in the basil leaves. Zest and juice in the lemon. Add 2 tbsp olive oil and a pinch of salt and pepper. Whizz to finely chop. Tip the mixture into a small bowl and stir in the breadcrumbs. No food processor? Chop the tomatoes, garlic and basil as finely as possible, then add to a bowl and stir in the other ingredients.
- 7.
Carve the barbecued chicken and serve with the basil bread sauce on the side.
- 8.
Cooking outdoors: Heat your oven to 200°C/Fan 180°C/Gas 4. Place the chicken in a large roasting tin, skin-side up. Rub the skin with a pinch of salt and pepper.
- 9.
Slide the spatchcock chicken into the oven and roast for 1 hr 15 mins, basting from time to time.
- 10.
To check if the chicken is 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 5-10 mins before checking again.
- 11.
Lift the roast chicken out onto a plate or board, loosely cover with foil and rest for 20 mins.
- 12.
While the chicken is resting, make your basil bread sauce. Peel and grate the garlic into a food processor. Chop the tomato and add it to the garlic. Tear in the basil leaves. Zest and juice in the lemon. Add 2 tbsp olive oil and a pinch of salt and pepper. Whizz to finely chop. Tip the mixture into a small bowl and stir in the breadcrumbs. No food processor? Chop the tomatoes, garlic and basil as finely as possible, then add to a bowl and stir in the other ingredients.
- 13.
Carve the roast chicken and serve with the basil bread sauce on the side.
- Tip
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. - Tip
On the side
Serve the chicken and basil bread sauce alongside platters of ripe late summer tomatoes and nutty pearl barley tossed in a balsamic dressing.