Spatchcock chicken with Cointreau and clementines
- 1 Butcher's Selection Whole Free Range Chicken (typically 1.5kg)
- 3tbsp Cointreau (or Fanta Orange Zero, if you're cooking for kids)
- Zest and juice of 2 clementines, plus extra clementine halves, to serve
- 1tsp ground cumin
- Few sprigs thyme, leaves picked
- 3 cloves garlic, crushed
- 85g bag watercress
- 2tbsp flaked almonds
Put the chicken breast-side down on a chopping board. Cut along either side of the backbone with kitchen scissors, remove the bone and score the skin and flesh with a knife.
Mix the Cointreau, clementine zest and juice, cumin, thyme and garlic, and season with black pepper. Rub over the chicken and leave to marinate in the fridge for 20 mins.
Preheat the barbecue to medium or the oven to 200C/180C Fan/Gas 6.
Cook the chicken skin-side down on the barbecue for 20 mins until crisp. Turn over and cook on the other side for 20 mins, or until cooked through. Alternatively, put in a roasting tin and cook in the oven for 50 mins, or until cooked through.
Barbecue the clementine halves for 2 mins, or add to the roasting tin for the last 15 mins of cooking.
Move the chicken to a plate, cover with foil and rest for 20 mins.
Serve with the roasted clementine halves, watercress and almonds.