Great served with fresh vegetables and potatoes for a wholesome roast, or with salad and pittas for a hearty lunch.
Start by spatchcocking your chicken; turn the chicken over so the breast side is facing down and the legs are facing towards you. Using a sharp pair of kitchen or poultry scissors, cut through the flesh and bone either side of the backbone and remove the backbone. You can use the removed backbone to make stock or broth. Flip the chicken over again and open out, press down hard with the heel of your hand to flatten the chicken more. Trim any fat or ragged skin to neaten. Score the legs and breasts. Rub the garlic over the chicken, sprinkle with cayenne pepper and season, rubbing the spices into the crevices.
Place the zest from the lemon and orange into a small saucepan with the Zingy Rosemary Jelly. Add the juice of half the lemon and half the orange. Gently heat on a low flame until the jelly has turned to liquid.
Place the chicken in a roasting tray and brush with the Zingy Rosemary glaze. Cut the remaining orange and lemon into slices or wedges and arrange around the bird.
Roast in the oven for 45 mins or until sticky and glazed to perfection.