This spatchcock chicken is rubbed with a fragrant mix of smoked paprika, fennel seeds, herbs and lemon zest, then grilled until the meat is succulent, and the skin is charred and crispy.
- 1 tbsp fennel seeds
- 2 garlic cloves
- 1 lemon
- 1 tbsp dried oregano
- 1 tbsp smoked paprika
- 1.7kg spatchcock chicken
- 1 handful of flat-leaf parsley, leaves only
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- 1 tbsp cold water
- To start, make the paprika marinade. Spoon 1 tbsp of fennel seeds into a pestle and mortar (or a sturdy bowl and jam jar) and bash until well crushed. Peel the garlic and grate it in. Zest in the lemon. Squeeze in juice from half the lemon (keep the other half for later). Add 1 tbsp each of dried oregano and smoked paprika, a good pinch of salt and pepper, 2 tbsp of oil and 1 tbsp of water. Stir well until combined.
- Unwrap the chicken and pop in a roasting tin. Pour over the marinade and rub all over. Set aside for 30 mins to come to room temperature.
- Cooking indoors: Heat your oven to 180C/gas 4. Cover the roasting tin with a layer of foil. Slide the chicken into the oven and roast for 45 mins.
- Remove the foil, baste the meat and return to the oven, uncovered, for 15 mins, until dark golden and crisp.
- Cooking outdoors: Light your barbecue and bring the coals to a medium temperature. Place the chicken skin-side down over a hot part of the barbecue and cook for 4–5 mins or until well-coloured. Flip over and cook for a further 4–5 mins. Transfer to a cooler part of the barbecue and cook with the lid on for 1 hour.
- Whether cooked indoors or out, to check if it’s cooked through, insert a skewer into the thickest part of a thigh. The juices should run clear. If not, return the chicken to the oven or barbecue for a further 5–10 mins before checking again.
- Once cooked, transfer to a plate and rest for 20 mins, loosely covered with foil, before carving. To finish, finely chop the parsley leaves and scatter over the chicken. Serve on a platter with wedges of the remaining lemon.