Chris Roberts served up a tasty BBQ vermouth chicken with garlic butter, Dijon mustard and tarragon on Flaming Feast.

The ingredients for the chicken are: 1 large whole chicken (about 1.5kg), 1 tbsp olive oil, sea salt, 125g unsalted butter, 1 unwaxed lemon, halved, 1 head of garlic, halved horizontally, 2–3 sprigs rosemary and 2–3 sprigs thyme.

For the vermouth sauce: 1 tbsp olive oil, 20g unsalted butter, 3 banana shallots, sliced, 4 garlic cloves, sliced, 250ml dry vermouth, 250ml good-quality chicken stock, 1 tbsp Dijon mustard, 2 tbsp fresh tarragon, chopped, 100ml double cream, sea salt and freshly ground black pepper and squeeze of lemon juice.

See more chicken recipes in the book titled: Anti-Inflammatory Chicken Cookbook: 350 Chicken Recipes, Sides, and Sauces to Heal Your Immune System and Fight Inflammation, Heart Disease, … and More! available from Amazon now.