Barbecued Spatchcock Chicken with Lemon, Garlic & Herbs

When you've got a really good free-range chicken, half the work is already done. I always think the best recipes are the simplest ones, and this is a perfect example. A quick herb and lemon marinade, a barbecue and a little patience are all you need to create a chicken that's beautifully juicy with crisp, smoky skin.

It's the sort of recipe I come back to every summer because it's easy to prepare, great for sharing and lets the quality of the chicken do all the talking.

Spatchcocking the chicken helps it cook evenly over the barbecue, giving you tender meat throughout and perfectly crisp skin. The marinade is fresh and uncomplicated, with lemon, garlic and herbs bringing out the natural flavour of the chicken.

Ingredients

For the chicken

• 1 whole free-range chicken
• Lemon wedges, to serve
• Fresh parsley, chopped, to finish

For the Lemon, Garlic & Herb Marinade

• 4 tbsp extra virgin olive oil
• Zest and juice of 1 large unwaxed lemon
• 4 garlic cloves, finely crushed
• 1 tbsp Dijon mustard
• 2 tbsp fresh rosemary leaves, finely chopped
• 2 tbsp fresh thyme leaves
• 1 tsp smoked paprika (optional)
• 1 tsp flaky sea salt
• 1 tsp freshly ground black pepper

Ideal To Serve With

• Grilled new potatoes
• Seasonal salad
• Chargrilled vegetables
• Fresh crusty bread

Method

1. Start by preparing the marinade. Add the olive oil, lemon zest and juice, crushed garlic, Dijon mustard, rosemary, thyme, smoked paprika (if using), sea salt and black pepper to a bowl. Mix well until combined.
2. Pat the chicken dry with kitchen paper, then rub the marinade generously all over the bird. Make sure to get underneath the skin where possible, as this helps the flavours work their way into the meat.
3. Cover and leave the chicken to marinate for at least 2 hours, or overnight if you have time. Remove it from the fridge around 30 minutes before cooking to bring it up to room temperature.
4. Prepare your barbecue for indirect cooking over a medium heat. Place the chicken skin-side up away from the direct flames, close the lid and cook for around 45–55 minutes, depending on the size of the bird.
5. Once the chicken is cooked through, move it over the hotter part of the barbecue for a few minutes to crisp up the skin and add that delicious smoky finish. Keep a close eye on it to prevent the herbs from catching.
6. Check the thickest part of the thigh has reached 75°C, or that the juices run clear when pierced.
7. Transfer the chicken to a board and leave it to rest for 10 minutes before carving. Finish with freshly chopped parsley and a squeeze of lemon before serving.

My Barbecue Tip

Don't rush the resting time. It can be tempting to carve straight into the chicken when it comes off the grill, but giving it a few minutes allows the juices to settle, keeping the meat wonderfully tender.

If you're cooking over charcoal, try adding a few sprigs of rosemary to the coals just before serving. The gentle smoke adds another layer of flavour and makes the whole garden smell incredible.

The Perfect Chicken for the Barbecue

This is the kind of recipe where the quality of the ingredients really matters. Starting with a well-reared, free-range chicken means you don't need complicated techniques or heavy seasoning – just a few simple ingredients and a little time on the barbecue.

Whether you're planning a summer gathering, a relaxed weekend lunch or simply fancy trying something different on the grill, a whole free-range chicken is a brilliant centrepiece.

Explore our range of free-range chicken and chicken cuts, perfect for barbecues, Sunday roasts and everyday cooking.