1.4kg free-range chicken
1tbsp olive oil
juice of ½ lemon
FOR THE GREMOLATA
handful each of flat-leaf parsley and tarragon, roughly chopped
large handful breadcrumbs
zest and juice of 1 lemon
2tbsp capers, drained and rinsed
2 cloves garlic, crushed
4tbsp extra virgin olive oil
 Put the chicken on a board, breast side down. Run a sharp knife along the edge of one side of the backbone, then along the other side and snip it out with poultry shears to remove it. Open out, then turn the chicken over and press down firmly to flatten it. Rub the skin with olive oil and lemon juice and season well. If you have long skewers, you can thread them through the chicken in a cross to keep it flattened out.
 Cook, skin side down. on the BBQ – or skin side up under the grill – for 10–15 mins, then turn over and cook for a further 15–20 mins or until cooked through and the juices run clear.
 Put all the gremolata ingredients into a food processor, season and whizz. Serve the chicken with the gremolata spooned over the top.
TIP If you’ve not got much time, swap the gremolata for a jar of basil pesto which is just as delicious.