Take the chicken out of your fridge 30 mins before cooking to allow it to come to room temperature.
Pick the thyme leaves off the stalks and add to a small pan. Zest in the orange and squeeze in the juice. Spoon in the honey, 1 tbsp mustard and a little salt and pepper. Bring to a gentle simmer and cook for 5 mins, stirring frequently, till slightly thickened. Pour into a small bowl. Set aside.
Preheat your oven to 180°C/Fan 160°C/Gas 4. Place the spatchcock chicken breast-side up in a large roasting tin. Rub the skin with a good pinch of salt and pepper and 1 tbsp olive oil.
Slide the chicken into the oven and roast for 1 hr, basting from time to time. After 1 hr, remove from the oven and pour over the honey and mustard glaze, making sure it covers all of the chicken. Return to the oven for a further 10-15 mins till the chicken is cooked.
To check if it’s cooked through, insert a skewer into the thickest part of the chicken. 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 warm plate, loosely cover with foil and rest for 20 mins before carving. Serve with the roasting juices.
Light your barbecue and bring the coals to a medium temperature.
Place the chicken breast-side down over the hottest part of the barbecue and cook for 4-5 mins, or till well coloured. Flip over and cook for 4-5 mins. Transfer the chicken to a cooler part of the barbecue and cook, with the lid on, for 1 hr.
Spoon the honey and mustard glaze over the skin of the chicken. Continue to barbecue for 10-15 mins till sticky and golden. To check if it’s cooked through, insert a skewer into the thickest part of the chicken. The juices should run clear. If it needs a little longer.
Transfer the cooked chicken to a warm plate, loosely cover with foil and allow to rest for 20 mins. Serve with the roasting juices.
Get 10% off selected summer wines when you order this box. Pulled strands of soft, spicy brisket sit handsomely next to an open bottle of 2014 Montepulciano d'Abruzzo. Just saying.
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.
Sticky glazes add that finger-licking flavour to all barbecued meats, and they work well flavoured with herbs, spices or sauces like soy and miso. Make sure to brush them onto your meat towards the end of the cooking time to avoid the sugar burning.
Next week in the Summer Roast Box
Texan Barbecue Brisket. This sticky, tender brisket is perfect for piling into our organic brioche buns or serving with mama's best smoky beans.
Veg on the side
Lettuces aren't just for salads, they actually enjoy a rest on a nice hot barbecue or grill. Rub with oil and sear till charred on the outside, then drizzle with lemon or a tangy caesar dressing.