Spatchcock Chicken, Grilled Veg and Eggs - Recipe by Abby Allen

This delicious chicken and eggs dish is cooked over embers on a Somerset grill. The chicken is spatchcocked and grilled until juicy and tender, while the vegetables are charred to perfection. The dish is finished with fresh herbs and edible flowers for a beautiful spring touch.

WHAT YOU'LL NEED

Your Somerset Grill
Kitchen Scissors
Cast Iron Pan
Cast Iron Frying Pan

ADDITIONAL KIT:

Tongs & Spatula

PREP TIME: 20 MINS

COOKING TIME: 45 MINS

SERVICES: 4

Ingredients:

1 whole chicken
2 large potatoes, sliced
2 courgettes, topped and tailed, and sliced in half lengthways
1 bunch of asparagus, woody ends removed
250g black pudding, sliced into large chunks
4-6 large eggs
Olive oil
Sea salt
Fresh herbs (parsley, dill, and chives), roughly chopped
1 lemon, for zesting and juice
Edible flowers (optional, for garnish)

Method

Prepare the grill: Start by getting your Somerset grill nice and hot. Load some wood into the back of the grill and allow it to burn down until the coals fall through. Drag the hot coals into the base of the grill.
Spatchcock the chicken: Remove any trussing from the chicken. Turn it over and use sharp kitchen scissors to cut down both sides of the spine. Remove the spine and discard. Open the chicken out and press down firmly on the breastbone until you hear a crack.
Season the chicken: Drizzle the chicken with olive oil and sprinkle with sea salt.
Grill the chicken: Place the chicken on the grill, bone-side down first. This will help the heat penetrate the meat. Grill for about 30-40 minutes, turning occasionally, until cooked through.
Cook the potatoes: Place a cast-iron pan over the grill and add a drizzle of olive oil. Once hot, add the sliced potatoes and sprinkle with sea salt. Cook until golden brown and crispy on one side.
Add the black pudding: Add the black pudding chunks to the pan with the potatoes. Drizzle with a little more olive oil and add a few sprigs of thyme. Cook until the black pudding is heated through and slightly crispy.
Grill the courgettes: Drizzle the courgettes with olive oil and sea salt. Place them directly onto the grill bars and cook until charred and soft.
Grill the asparagus: Drizzle the asparagus with olive oil and sea salt. Place them on the grill and cook for a few minutes until slightly charred.
Fry the eggs: Place another pan over the grill and add a little olive oil. Crack the eggs into the pan and fry until the whites are set but the yolks are still runny. Season with black pepper.
Assemble the dish: Once everything is cooked, arrange the potatoes, black pudding, courgettes, and asparagus on a large platter. Zest a lemon over the vegetables and drizzle with lemon juice.
Final touches: Place the grilled chicken on top of the vegetables. Add the fried eggs to the platter. Sprinkle with freshly chopped herbs and garnish with edible flowers, if using.