Ingredients

• 1 whole chicken (1.5–1.8kg/3lb 5oz–4lb)
• 1tsp salt
• 1 tsp black peppercorns
• ½ tsp finely chopped fresh rosemary
• ½ tsp finely chopped fresh chives
• 1 tsp sweet smoked paprika
• 1 lemon
• zest and juice
• 2 tbsp olive oil

Directions

• To spatchcock the chicken
• turn it breast-side down with the legs towards you. Using very sturdy kitchen scissors or poultry shears
• cut down one side of the parson’s nose and the backbone.Turn the chicken around and cut along the other side of the backbone
• back to the parson’s nose. Remove this piece and discard. Flip the chicken breast-side up again and press down firmly on the breast bone to flatten it out.
• Mix together the salt
• peppercorns
• herbs
• paprika and lemon zest in a small bowl and whisk in the oil. Rub this mixture all over the chicken.
• Put the chicken in a bowl or a plastic bag and pour over the lemon juice. Place in the fridge to marinate overnight or for at least 1 hour.
• Remove the chicken from the fridge 1 hour before you are ready to cook it.
• Put the chicken in the hot oven and reduce the temperature to 200C/Fan 180C/Gas 6. Roast for 35–40 minutes until cooked through and the juices run clear. Alternatively
• cook the chicken on a barbecue
• turning regularly until cooked through.
• To oven cook
• preheat the oven to its highest setting and put the chicken in a large roasting tray.