Showstopper Roast Chicken with Lemon & Herb Baste

Brine the Chicken

Heat the water until the salt dissolves and add the garlic & herbs. Mix to fully incorporate, then cool completely.

Leave the chicken to soak in the salty solution for 6-8 hours/or overnight in the fridge

To make the lemon & herb baste

Grind the pepper and coriander seed in a pestle & mortar til cracked but not a dust.

Roughly chop the tarragon & thyme

Mix all the ingredients together in a bowl.

Leave aside until needed

To cook the Chicken: Move the chicken into a pot of fresh water and leave to stand for 15 minutes and rinse to remove the excess salt

Remove the chicken and pat it dry

Spatchcock the Chicken to ensure an even cook (or ask your butcher to do it for you)

To spatchcock the chicken:

Remove the wing tips so they don’t burn and cut off any excess fat around the cavity.

Flip it over so the backbone is facing you. Using a sturdy pair of kitchen scissors or sharp, heavy knife, cut down either side of the backbone, then discard.

Turn the chicken over and push down firmly to break the wishbone and flatten out the bird.

Season with salt & pepper

Breast side up, roast the chicken in the middle of the bbq with the coal around the outside rim of the bbq. Lid on.

Roast the chicken for an hour. Don’t be tempted to open and close the lid as this will add to the cook time.

After an hour, check the chicken with a meat thermometer at the thickest part of the thigh. It is cooked through at 75C so you would expect it to be around 60C at this point.

Turn the chicken over, cover in lemon & herb baste (reserve some for resting) and Cook for another 15-30 mins

Check temperature again. Once it has reached 75C, take the chicken off the heat, cover in remaining baste, wrap it up in tinfoil and leave to rest for 20 mins.