Barbecued Spatchcock Chicken with Chimichurri Sauce

1. Get started: Remove the chicken from the fridge 30 mins before cooking to let it come to room temperature.

2. Meanwhile, make the chimichurri sauce. Peel and finely grate the garlic into a bowl. Zest in the lemon and squeeze in the juice. Peel and finely chop the shallot. Halve the chilli, flicking out the seeds and white pith for less heat, and finely chop it. Pick the oregano leaves and finely chop them along with the parsley leaves and stalks. Stir everything into the garlic and lemon, add a good pinch of salt and pepper and loosen up with 3 tbsp olive oil. Set aside.

3. Cooking indoors: Heat your oven to 180°C/Fan 160°C/Gas 4. Place the spatchcock chicken skin-side up in a large roasting tin. Rub the skin with a pinch of salt and pepper and 1 tbsp olive oil.

4. Slide the chicken into the oven and roast for 1 hr, basting from time to time. 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 5-10 mins more before checking again.

5. Transfer the cooked chicken to a plate or board and rest for 20 mins, loosely covered with foil, before carving. Serve with the chimichurri sauce.

6. Cooking outdoors: Light your barbecue and warm the coals to a medium temperature.

7. Lay the chicken skin-side down over the hottest part of the barbecue 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 barbecue and cook, with the lid on, for 1 hr.

8. 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 barbecue for 5-10 mins before checking again.

9. Transfer the cooked chicken to a plate or board and rest for 20 mins, loosely covered with foil, before carving. Serve with the chimichurri sauce.