There is no doubt that cooking over fire can do magical things to food. The smokey scent of charred meat adds another dimension of deliciousness. A lick of a flame can turn a humble carrot into one of the most extraordinary ingredients, so imagine what a bit of smoke and fire can do to our Properly Free Range chicken.

This simple recipe is low on fuss but big on vibrant spring flavours, and as an added bonus it looks so beautiful served at an alfresco gathering.



  • Season the spatchcock chicken and place skin side down on a hot bed of embers.

  • Brown the bird for around 5 minutes then turn over a brown the other side.

  • Move the bird slightly off the direct heat to continue cooking for a further 40 minutes, rotating every 5 minutes or so.

  • Oil and season the baby carrots and place them on the grill to char and soften, this should take around 10 minutes.

  • Serve with fresh Garden Focaccia and Wild Garlic Pesto

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