Spatchcock Chicken with Basil Bread Sauce

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.