Spatchcock Chicken with Smoky Pepper Salsa

1. Remove the chicken from the fridge 30 mins before cooking to allow it to come to room temperature.

2. Halve the pepper and scrape out the seeds and white pith. Slice the pepper into thin strips. Slice the tomatoes into thin wedges.

3. Cooking Indoors: Preheat your oven to 180°C/Fan 160°C/Gas 4. Pop the spatchcock chicken skin-side-up in a large roasting tin. Rub the skin with a good 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.

5. While the chicken cooks, spread the pepper strips and tomato wedges out in a second roasting tin. Season with a little salt and pepper and drizzle over 1 tbsp olive oil. When the chicken has cooked for 30 mins, slide the veg onto the shelf below the chicken. Roast the veg for 25-30 mins, till tender and caramelised at the edges.

6. When the veg are cooked, lift them out onto a chopping board. Chop them into small pieces and slide into a bowl. Peel and grate in the garlic. Squeeze in the lime juice. Finely chop the chilli, discarding the seeds and pith if you prefer less heat. Thinly slice the mint leaves and add the chilli and mint to the bowl. Pour in 1 tbsp olive oil and add a little salt and pepper if needed. Stir to mix and set aside.

7. Check if the chicken is cooked through by inserting 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 a further 5-10 mins before checking again.

8. Transfer the chicken to a plate or board, loosely cover with foil and rest for 20 mins before carving. Serve with the tomato and pepper salsa.

9. Cooking Outdoors: Light your barbecue and bring the coals to a medium temperature (see our tip overleaf on how to set up your barbecue).

10. Place the chicken skin-side down over the hottest part of the barbecue and cook for 4-5 mins, or till coloured. Flip over and cook on the other side for 4-5 mins. Move the chicken to a cooler part of the barbecue and cook, with the lid on, for 1 hr.

11. Meanwhile, place 2 sheets of roughly 30cm x 30cm foil on top of each other. Lay the sliced peppers and tomatoes on the foil. Season with a little salt and pepper and drizzle with 1 tbsp olive oil. Scrunch the edges of the foil together to create a loose parcel. Pop the parcel onto a warm part of the barbecue and cover with the lid. Cook the veg for 15-20 mins, till tender and smoky.

12. When the veg are cooked, transfer the pepper and tomatoes to a chopping board. Chop them into small pieces and slide them into a bowl. Peel and grate in the garlic. Squeeze in the lime juice. Finely chop the chilli, discarding the seeds and pith if you prefer less heat. Thinly slice the mint leaves and add the chilli and mint to the bowl. Pour in 1 tbsp olive oil and add a little salt and pepper if needed. Stir well and set aside.

13. Check if the chicken is cooked through by inserting 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.

14. Transfer the chicken to a plate or board, loosely cover with foil and rest for 20 mins before carving. Serve with the tomato and pepper salsa.