As seen on BBC1’s Kitchen Garden Live at Hampton Court Palace Flower Show, cooked by the Hairy Bikers.
1 whole chicken (1.5–1.8kg/3lb 5oz–4lb)
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
Prepare the EGG for indirect cooking with the convEGGtor in with the legs up position, and the stainless steel grid on top. The target temperature is 200ºC.
To spatchcock the chicken, turn it breast-side down with the legs towards you. Using 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’re ready to cook it.
Put the chicken in the EGG at around 200c.
Roast for 35–40 minutes until cooked through and the juices run clear.