- 2½5kg avg. spatchcock chicken
- 1½ tsp sumach
- 225g yogurt
- 1½ garlic clove
- A thumb of turmeric
- A handful of flat leaf parsley
- 1½ lemon
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- Large roasting tin
- Barbecue (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: Preheat your oven to 180°C/Fan 160°C/Gas 4. Place the spatchcock chicken in a large roasting tin, skin-side up. Rub the skin with 1 tsp sumach, a good pinch of salt and pepper and 1 tbsp olive oil.
- 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, insert a sharp knife or skewer into the thickest part of the thigh. The juices should run clear. If not, return the chicken to the oven for 5-10 mins and check again.
- 5.
Transfer the cooked chicken to a plate or board, loosely cover with foil and rest for 20 mins.
- 6.
While the chicken rests, spoon the yogurt into a small bowl. Peel the garlic and turmeric and finely grate them into the yogurt (you can grate the turmeric onto a plate or glass board, and wear gloves and an apron, to avoid stains). Finely chop the parsley and add it to the bowl. Grate in the lemon zest and squeeze in the juice. Season with a little salt and pepper and stir.
- 7.
Carve the chicken and serve it with the turmeric yogurt on the side.
- 8.
Cooking outdoors: Light your barbecue and bring the coals to a medium temperature. Rub the chicken with 1 tsp sumach, a good pinch of salt and pepper and 1 tbsp olive oil.
- 9.
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 more, then move the chicken to a cooler part of the barbecue and cook, with the lid on, for 1 hr 15 mins.
- 10.
To check if the chicken is cooked through, insert a sharp knife or 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.
- 11.
Transfer the cooked chicken to a plate or board, loosely cover with foil and rest for 20 mins.
- 12.
While the chicken rests, spoon the yogurt into a small bowl. Peel the garlic and turmeric and finely grate them into the yogurt (you can grate the turmeric onto a plate or glass board, and wear gloves and an apron, to avoid stains). Finely chop the parsley and add it to the bowl. Grate in the lemon zest and squeeze in the juice. Season with a little salt and pepper and stir.
- 13.
Carve the chicken and serve it with the turmeric yogurt 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
Wrap it up
Shred up your sumach chicken and pile it into fluffy flatbreads. Serve with quick pickled red onions and spoonfuls of the turmeric yogurt.
