Annie Bell's Spice Roasted Barbecue Chicken

This elegantly aromatic and tangy bird will add a touch of class to your barbie party.

1. 1

   Here a kettle barbecue (such as a 57cm Weber model) is used to roast the chicken, but you could equally cook it in the oven, see note below.

2. 2

   Place all the spices in a coffee grinder and reduce to a powder, then blend with the lemon juice and olive oil in a small bowl.

3. 3

   Smear this mixture all over the chicken. (For a fuller spice flavour you can do this a couple of hours ahead, in which case return the chicken to the fridge.)

4. 4

   Set up and light your kettle barbecue for the indirect method (with the charcoal in baskets either side of the drum, a foil drip tray in between, and a rack or metal basket for the chicken placed on the rack above).

5. 5

   Season the chicken and put it breast-up in the rack or basket.

6. 6

   Close the lid and barbecue for about 50 minutes or until the juices run clear when the thigh is pierced with a skewer: there’s no need to baste or tend it, the chicken should emerge golden and smoky.

7. 7

   Remove to a large plate and leave to rest for 15 minutes before carving.