https://www.bbc.co.uk/food/recipes/roast_chicken_smoked_72338

Recipe Advice

This spiced, slow-roasted chicken is cooked on the barbecue and served with a smoky homemade mayo and vegetables. It makes a great summer alternative to a classic Sunday roast. For this recipe, you will need a barbecue fitted with a rotisserie grill or a barbecue basket large enough for a whole chicken.

Method

1. Make the Smoked Garlic Mayo:
   • Place the garlic bulbs onto a lit barbecue on indirect heat and smoke them for around 2 hours. Alternatively, preheat the oven to 180C/160C Fan/Gas 4, wrap the garlic in kitchen foil, and roast for 30 minutes until soft.
   • Once soft, squeeze the garlic from its skins.
   • Put the yolks, lemon juice, mustard, and a pinch of salt in a blender. With the blender on the slowest setting, slowly add the oil in a thin stream. If it thickens too much, add more lemon juice. Continue until emulsified.
   • Finely chop the roasted garlic and herbs and add them to the mayonnaise. Season to taste.
2. Prepare the Spiced Chicken:
   • Grind the cumin, chilli flakes, oregano, paprika, garlic powder, and salt into a fine powder. Stir in the sugar and lime zest.
   • Stuff the chicken cavity with lemon slices and herbs. Drizzle the chicken skin with olive oil and rub with the spice mix.
   • Place the chicken in a barbecue-safe basket or on skewers. Cook about 30cm above coals for 2 hours until juices run clear when pierced with a skewer.
   • Let it rest for 10 minutes before carving.
3. Char the Garden Greens:
   • Prepare and wash the greens. Drizzle with olive oil and char on a hot griddle for a few minutes.
   • Place the greens in a large lidded pan, add salt, lemon juice, roasted garlic, herbs, and a splash of water. Cover and cook on the barbecue until tender.
4. Serve:
   • Once the greens are cooked, serve on a large dish with portions of the chicken on top. Accompany with smoked garlic mayonnaise.