For the chicken:
1 large chicken, butterflied
1 tbsp hot smoked paprika
3½ fl oz/100ml water
2 tbsp olive oil
For the vegetables:
1 red pepper
1 large eggplant, cut into 1cm slices
3 zucchini, thinly sliced lengthways
Handful of basil, leaves torn off
Juice of 1 lemon
With a little salt, add the paprika, the water and then the olive oil.
Rub three quarters of this mixture all over the chicken, retaining a little to put on at the end when it is cooked.
Set the chicken aside while you cook the vegetables.
Roast the pepper whole until it is black all over. Place it in a bowl and cover with clingfilm while you cook the other vegetables.
Place the eggplant and zucchini on to the grill, turning them often until they are nicely browned and completely soft. When ready, lay them flat on a tray to prevent them going soggy.
Once the pepper is cool, peel the black skin from it, discarding the seeds and stem, then rip the pepper into strips. Set to one side.
You need the barbecue to be quite cool at this point. Place the chicken on the grill, skin-side down, and grill for about 10 minutes until the skin is nicely brown.
Turn over and finish the cooking flesh-side down for another 10 minutes.
Cut into the flesh to check it is cooked through, and remove to a board. Drizzle with the remaining paprika sauce.
Mix the vegetables with the basil leaves, olive oil and the juice of a lemon. Serve at room temperature alongside the chicken..
Recipe adapted from: Good Food