BB Roast Chicken
1 teaspoon cumin seeds
2 tablespoons fennel seeds
1 garlic clove, peeled
4 teaspoons smoked paprika
Salt and 6-8 peppercorns
2 Bunches of herbs – thyme, rosemary, oregano
Zest and juice of an orange
1/3 cup balsamic vinegar
½ cup olive oil
½ cup tomato ketchup
Pre-heat oven to 180C
Prepare the chicken by rinsing it inside and out, then patting it dry with a paper towel. Turn it breast side down on a chopping board, and then cut the backbone out using kitchen scissors. (Cut down both sides of the backbone – it sounds much more difficult than it is.)
Turn the chicken back breast side up, and open it up by pressing hard on the breast – you may hear a crack as the breast bone breaks. Put chicken in a shallow baking dish ready for the marinade.
Process the marinade ingredients until they are all incorporated and the herbs and spices are all finely ground.
Pour over chicken and really rub it in, making sure the entire chicken is covered.
Cover baking dish and bake for about 45 minutes until cooked through.
If you have a covered BBQ you can roast it in that instead.
Fire up the BBQ and, when it’s hot, take the chicken outside and crisp up the outside by cooking it for a short time over a high heat, basting with the sauce that was left in the roasting dish. Remove from BBQ and put on a large wooden chopping board. When it’s rested for 10 minutes, use a large, heavy knife and cut into 8 pieces.
Delicious with a fresh salad and some crusty fresh bread.