Spatchcock Chicken, Herby Apricot Cous Cous and Grilled Fennel

First, spatchcock the chicken by using strong scissors to cut up either side of the spine and remove it. Turn the bird over and push down firmly to flatten it.

Combine the oil, oregano and chilli flakes and rub over the chicken. Season with salt and pepper.

Light two gas burners on the Jupiter Outback and set the heat to medium. Close the lid to achieve a temperature of around 180C. Once the BBQ is ready, place the onion, garlic and lemon slices in a roasting dish and place the chicken on top. Place on the opposite side to the heat and close the lid. Roast for around 30-40 minutes, depending on the weight of the chicken. The bird is cooked when it reaches a temperature of 70C (the temp will continue to rise as it rests).

While the chicken is cooking, place the couscous, and chopped apricots in a bowl and cover with boiling water or stock (just above the surface of the couscous). Cover the bowl and allow it to steam.

Once the couscous is steamed, fluff with a fork and add the chopped apricots and spring onions.

Combine the lemon juice, honey and olive oil with some salt in a clean lidded jar or bowl and shake or whisk to combine.

Once the chicken has cooked, remove from the BBQ. Lightly coat the fennel with a little olive oil and season with salt. Grill over direct high heat for around 5 minutes on each side, or until well charred.

Remove the garlic bulbs from the tin and squeeze the garlic cloves into the dressing. Mix well. Stir ¾ of the dressing through the couscous with the herbs. Carve the chicken and serve with the couscous and fennel, drizzled with the remaining dressing.

Use any leftover chicken in lunchboxes and sandwiches, pies or stir-fries! The flavour of this chicken is very versatile and will match well with a simple salad, in soup or stirred through noodles.