Spatcocking helps the chicken cook more evenly and faster, making it ideal for grilling on the BBQ or on a tray of vegetables and fruits in the oven. To spatchcock the bird, turn it breast side down, cut down one side of the parsons nose and backbone and again on the other side removing the bone. Flip it over and lean on the centre of the breast until you hear a crack.
Rub the spatchcocked chicken with generous dollops of Stokes Original BBQ Sauce (Hot & Spicy BBQ Sauce if you like a good chilli kick, or Sweet & Sticky BBQ Sauce if that’s your fancy).
[TIP: Try mixing the BBQ Sauce with the juice of 2 limes and an inch or so of grated ginger for a simple, zesty marinade.]
Rummage through the fridge and fruit bowl, layering a roasting tray with peppers, orange, lemon, olives with a little water (to keep the chicken moist). Pop the bird on top and the tray into a very hot oven. Reduce the temperature to 200C / Gas Mark 6 and 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 – tear and share.