Coal-fired roast chicken

Method

1. Prepare the chicken

   Remove the chicken from the fridge around 30 minutes before cooking. Pat it thoroughly dry with kitchen paper and place it in a sturdy roasting tray.

2. Make the herb butter

   Finely grate the zest from half the lemon and mix it with the softened butter, half the chopped rosemary, half the thyme, salt and black pepper.

3. Season the bird

   Carefully loosen the skin over the breast and spread some of the herb butter underneath. Rub the remaining butter over the outside. Place the lemon halves, half the garlic and the remaining herbs inside the cavity.

4. Heat the coal-fired oven

   Establish a steady coal fire and allow the enclosed oven section to heat thoroughly. Aim for a stable oven temperature of approximately 180–200°C before adding the chicken.

5. Begin roasting

   Add the remaining garlic to the roasting tray, pour in the stock or water and place the tray inside the oven. Close the door and roast steadily, keeping the heat controlled rather than allowing it to flare.

6. Turn and baste

   After around 45 minutes, carefully rotate the tray so the chicken colours evenly. Spoon the buttery tray juices over the skin, then close the oven and continue roasting.

7. Check it is cooked

   Check the thickest part of the thigh without touching the bone. The centre should reach at least 75°C for 30 seconds, the meat should be steaming hot throughout and the juices should run clear.

8. Rest before carving

   Remove the chicken from the oven, cover it loosely with foil and rest for 15–20 minutes. Spoon over a little of the roasting juice before carving and serving.