To spatchcock the chicken: Place the whole bird breast-side down on a chopping board. Using sharp kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press down firmly on the breastbone to flatten the bird. Trim any excess skin or cartilage if needed.

1. Preheat the oven to 200°C (fan) / 220°C / Gas Mark 7.
2. In a small bowl, mix all the glaze ingredients until combined.
3. Pat the chicken dry and season well on both sides with salt and pepper. Rub with olive oil.
4. Place the chicken skin-side up on a lined baking tray or roasting tin. Roast for 25 minutes.
5. Remove from the oven and generously brush the glaze over the chicken.
6. Return to the oven and roast for another 15–20 minutes, brushing again halfway, until the skin is deep golden and sticky, and the internal temperature is at least 75°C.
7. Rest for 10 minutes before carving. Spoon any tray juices over the carved meat.

Multi-Cooker Option (Ninja Foodi)

• Use the Bake/Roast setting at 180°C.
• Cook the chicken for 30 minutes skin-side up.
• Brush with glaze and Air Crisp at 200°C for 8–10 minutes until sticky and golden.
• Internal temp should reach 75°C in the thickest part of the thigh.

Kamado Grill Method

• Set up the Kamado for indirect cooking at 180–200°C with the deflector plate in place.
• Place the spatchcock chicken skin-side up on the grill grate.
• Close the lid and cook for 35–40 minutes with the vents adjusted for steady heat.
• Brush with glaze and continue cooking for another 10–15 minutes, brushing once more halfway through.
• Optionally remove the deflector plate for the last 5 minutes to crisp the skin over direct heat.
• Ensure the thickest part of the thigh reaches 75°C. Rest before carving.