Ingredients

• 1½ tbsp sweet smoked paprika
• ½ tbsp hot smoked paprika
• ½ tsp chilli flakes
• 2 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• 3 limes
• juice only
• plus extra lime wedges for serving
• 3 lemons
• juice only
• plus extra lemon wedges for serving
• 5 tbsp olive oil
• 2kg/4lb 8oz chicken
• 4 baking potatoes
• scrubbed
• 2 garlic bulbs
• 440ml can of beer
• half full
• 3 tbsp finely chopped chives
• 250g/9oz butter
• softened
• sea salt and freshly ground black pepper
• 1 head lettuce
• root removed
• leaves separated and washed
• 4 ripe tomatoes
• cut into chunks
• ¼ cucumber
• cut in half lengthways
• then into half-moon slices
• 2 tbsp extra virgin olive oil

Directions

• Mix the paprikas
• chilli flakes
• mustard
• vinegar and lemon and lime juices in a bowl to a smooth paste.
• Transfer the marinade to a large plastic food bag
• add 4 tablespoons of the olive oil and the chicken
• then seal the bag and shake it carefully to cover the chicken in the marinade. Set aside to marinate for as long as possible.
• Prick the potatoes with a fork
• then rub them in some of the remaining oil and season with salt and pepper. Wrap each one in aluminium foil.
• Place one garlic bulb onto another sheet of foil and drizzle with more of the remaining oil. Wrap the bulb tightly in the foil.
• Light the barbecue. Allow the flames to flare up and die down
• then wait until the coals are glowing and starting to turn white.
• Cut the second garlic bulb in half horizontally and stuff the two halves inside the chicken. Manoeuvre the half-full beer can to fit just inside the chicken
• so that the bottom half of the can is sticking out of the chicken.
• Nestle the wrapped potatoes and garlic bulb into the coals
• then stand the chicken upright on its beer can in the centre of the barbecue. Wrap a piece of aluminium foil around the base of the chicken to form a protective collar
• then cover the barbecue with the lid and cook for 15 minutes.
• Remove the garlic bulb and set aside to cool. Continue to cook the chicken and potatoes for a further 30 minutes
• or until the chicken is completely cooked through and the potatoes are tender.
• Unwrap the garlic and squeeze the roasted garlic from the cloves into a bowl. Stir in the chives and butter.
• For the salad
• mix the lettuce leaves
• tomatoes and cucumber together in a large serving bowl then drizzle with the olive oil.
• To serve
• transfer the cooked chicken
• still standing upright on its beer can
• to a large serving platter. Unwrap the potatoes
• cut a cross in the top of each
• squeeze gently and spoon over the garlic butter. Arrange the potatoes around the chicken
• garnish the plate with the lemon and lime wedges
• then serve with the salad.