Grilling or Roasting Boned Chicken

When you are ready, season the chicken and place under a medium grill, on a griddle pan or low barbecue for about 10–15 minutes either side, turning once or twice until cooked through and juicy, and the skin is crisp. Remove and allow to rest for a few minutes before serving.

Alternatively, over a medium heat, seal skin-side down in an ovenproof frying pan with a little olive oil, turn over, season and transfer to a hot oven at 230°C/450°F/Gas 8 for about 15 minutes or until cooked. Rest for 5 minutes before slicing. With the roasted chicken, you can make a gravy by adding water to the juices at the bottom of the pan. To roast a whole chicken.