This is a lovely summer recipe. Spatchcocking the bird gives you crispy edges and allows the marinade to get right into all corners of the meat. Make sure the BBQ coals aren’t too hot or you’ll end up with the old classic of burnt outside and raw inside. You’re looking for a core temperature of 80C (buy a Thermapen from www.nicknairn.com!) for the chicken at its thickest point.
Place all the marinade ingredients in a large bowl and mix. Take a pair of heavy duty scissors and turn the chicken upside down with the backbone uppermost, breast-side down. Starting at the parson’s nose, cut down each side of the backbone towards the neck end, cutting all the way through. Repeat this operation on the other side then remove the backbone.
Turn the chicken back over and gently press it down to flatten. Transfer the chicken to a deep tray and using a sharp knife, make slashes into the breast and legs, through the skin.
Pour the marinade over the bird and massage it well into the cuts. Marinade for 2 or 3 hours, or overnight.
When you’re ready to cook, heat the BBQ and heat an oven to 200C. Spear the chicken with 2 metal skewers to keep it flat, and make it easier to pick up. Cut the onions and the lemons each into 6 wedges. Heat a deep roasting tray on the hob and add the oil. Add the potatoes to the hot tray, rolling them in the hot oil to coat them. Add the onions and lemons and mix into the potatoes. Season the whole lot with sea salt and milled pepper.
Place the veg into the oven to roast for about an hour until the potatoes are golden. Check it after 45 minutes, to move the potatoes around a bit. Cook the chicken on the BBQ for 45mins-1hr, ensuring it’s cooked all the way through.
Always allow the meat to rest for at least 10 minutes before serving. Serve the carved chicken with the potatoes and a large green salad alongside.