Annie Bell's Spice Roasted Barbecue Chicken

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


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. 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. 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.)
3. 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).
4. Season the chicken and put it breast-up in the rack or basket. 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. Remove to a large plate and leave to rest for 15 minutes before carving.

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