- 2½5kg avg. spatchcock chicken
- 600g vine tomatoes
- 3 red onions
- 1½ tsp dried oregano
- 1½ garlic clove
- A handful of basil, leaves only
- 1½ tbsp capers
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- Barbecue (optional)
- 2 large roasting tins
- 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: Preheat your oven to 200°C/Fan 180°C/Gas 6. Lay the spatchcock chicken in a large roasting tin, skin-side up. Rub the skin with 1 tbsp olive oil and a pinch of salt and pepper.
- 3.
Slide the chicken into the oven and roast for 1 hr 15 mins, basting from time to time.
- 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 oven for 5-10 mins before checking again.
- 5.
Meanwhile, thickly slice the tomatoes and pop them into a second roasting tin. Peel the red onions, slice them into thin wedges and add them to the tin. Peel and thinly slice the garlic and add to the tin along with 1 tsp dried oregano. Season with salt and pepper and drizzle over 1 tbsp olive oil. Toss the veg to coat them in the seasoned oil.
- 6.
When the chicken is nearly cooked, slide the tin with the veg into the oven on the shelf below. Roast for 25-30 mins, till the tomatoes and onions are very tender and starting to brown at the edges.
- 7.
Lift the roast chicken out of its tin onto a plate or board, loosely cover with foil and rest for 20 mins.
- 8.
Rinse 1 tbsp capers under cold water and shake dry. When the veg have roasted, add the capers to the tin. Tear over the basil leaves and fold everything together. Taste and add more salt or pepper if needed.
- 9.
Carve the chicken and serve it with the roast tomatoes and onions on the side.
- 10.
Cooking outdoors: Light your barbecue and bring the coals to a medium heat. Rub the chicken skin with 1 tbsp olive oil and a pinch of salt and pepper.
- 11.
Lay the chicken, skin-side down, over the hottest part of the barbecue. Cook for 4-5 mins, or till coloured, then turn the chicken over and cook for 4-5 mins on the other side. Move the chicken to a cooler part of the barbecue and cook it, with the lid on, for 1 hr 15 mins.
- 12.
Meanwhile, place 2 sheets of 30cm x 30cm foil on top of each other. Thickly slice the tomatoes and lay them on the foil. Peel the red onions, slice them into thin wedges and add them to the tomatoes. Peel and thinly slice the garlic and add to the veg along with 1 tsp dried oregano. Season with salt and pepper and drizzle over 1 tbsp olive oil. Turn the veg to coat them in the seasoned oil.
- 13.
Scrunch the edges of the foil together to make a loose parcel. When the chicken is nearly cooked, set the parcel on a warm part of the barbecue and cover with the lid. Cook the veg for 25-30 mins, checking from time to time, till tender and smoky.
- 14.
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.
- 15.
Lift the barbecued chicken out onto a plate or board, loosely cover with foil and rest for 20 mins.
- 16.
Rinse 1 tbsp capers under cold water and shake dry. When the veg have barbecued, add the capers to the foil. Tear over the basil leaves and fold everything together. Taste and add more salt or pepper if needed.
- 17.
Carve the chicken and serve it with the roast tomatoes and onions on the side.
- 18.
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.
- 19.
Keen for a bean^ Serve your roast chicken and tomatoes with waxy summer new potatoes along with plenty of vibrant green beans tossed with lemon juice and wholegrain mustard.
