Put the butter, garlic, herbs and lemon zest into a small mixing bowl. Use a plastic spatula to mix the flavoured butter until thoroughly combined. Season to taste with salt and pepper.

Turn the chicken upside down with the legs facing you. Using a strong pair of kitchen shears, cut either side of the backbone. Stay as close to the spine as possible — you don’t want to lose any meat.

Discard the backbone (or reserve it to make a stock), flip the bird over and press down hard with your hands to flatten it

Thoroughly coat the surface of the bird with the flavoured butter. If you like, lift the skin away from the breast and work some butter underneath. You can also score the legs and thighs and make little pockets for the butter to help flavour the meat if you like!

Drizzle some olive oil onto a paper towel and lightly but evenly coat the cast-iron pan or Grizzler. Place the chicken in the centre, then surround it with halved lemons. Evenly drizzle the bird’s surface with the remaining olive oil, then season liberally with salt and pepper.

Once the oven reaches 464 °F (240 °C), place the bird inside.

Cook the chicken for 45 minutes, keeping an eye on it (and your fire and the oven temperature) regularly and turning it once every 10 minutes. At each turn, briefly remove the bird from the oven and use a spoon to baste it with any juices that have cooked off (this will help keep the chicken moist and distribute flavour from the garlic and herbs).

Use a digital probe thermometer to check that the chicken is thoroughly cooked. The thickest part of the breast should read at least 74°C (165°F), and the juices from the chicken should also run clear.

Once cooked, remove the chicken from the oven, squeeze the lemons (they should be charred and soft to touch) all over the bird, divide with a carving knife and dig in!