During MasterChef, we were set a brief of choosing someone that inspired us and creating a dish around that person. It was a no-brainer for me; I had to do something with roast chicken, inspired by my mum, but it had to be elevated from the classic bird I knew and loved into a MasterChef-worthy creation. This recipe incorporates all my favourite spices. With an hour to cook this dish, I spatchcocked a poussin to allow it to cook faster, but to eliminate the need for any butchery here, I’ve recreated the recipe using thighs, although it would work with any part of the chicken or, of course, the entire bird. Not only is it very easy to make, it is ridiculously tasty and fit for either a simple family supper or as part of a more elaborate banquet.

Method: 

• Add the chicken thighs to a sturdy large resealable plastic food bag with all the other ingredients, then seal well before massaging the bag to mix everything together. Leave to marinate in the fridge for a minimum of 2 hours but preferably overnight.