Prepare the chicken- Pat the chicken dry with a sheet of kitchen paper. Lay on your prep board and using a pair of scissors, cut upwards along the Parson’s Nose- about ¼ the way up, then sit the chicken on the roasting frame to make sure it fits.

Place back on your pre board and cover coat with the olive oil.

Place the rub ingredients in a pestle and mortar and pound together, tip onto your board and then cover the chicken with the mixture.

Place the atomiser ingredients in the roasting chamber and place the chicken on top.

Make the glaze by melting simmering together all the ingredients until thickened slightly, pour into a bowl ready to brush onto the chicken once it is almost cooked.

You are now ready to BBQ the chicken using INDIRECT heat at 200c for approximately 1 hour. Place the chicken in the middle of the BBQ grill between the coal baskets, open the charcoal access flaps and add the soaked wood chips directly on to the coals on either side. Close the flaps, pop the lid on. Take the temperature after 30 minutes, 45 minutes (AT THIS POINT APPLY THE FIRST COAT OF GLAZE, THEN AGAIN IN 5 MINUTES) and then 1 hour to check the progress of the cooking- you are looking for 75c internal temperature. Remove and rest for 20 minutes, covered before carving.


Drain any juices into a pan and reduce with a little white wine- you should have about 6 tablespoons to drizzle over the chicken before serving.





1 ex large free-range chickens

1 tablespoon olive oil


2 heaped tablespoons sea salt

1 teaspoons sugar

5 peppercorns

5 pink peppercorns

1 dessertspoon fennel

1 large garlic clove, smashed

3 thin slices of lemon

Bunch of fresh herbs

Aromatic Rub

1.5 teaspoons sea salt

1 tablespoons garlic granules

1 teaspoon fennel seeds

1 heaped teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 flat teaspoon sugar


3 tablespoons honey

1 tablespoon maple syrup

1 teaspoon saffron threads soaked in 50ml boiling water

1.5 teaspoons lemon zest

75ml lemon juice

1 sprig rosemary