Ingredients

Step by step

1. Spatchcock the chicken by placing it breast-side down with the legs facing towards you. Using a pair of sturdy scissors or poultry shears, cut up along the backbone and through the ribs, removing the backbone entirely. Flip it over and press down on the breastbone with the heel of your hand so that the chicken flattens out.
2. In a dish large enough to hold the chicken, combine 6 cloves of the garlic, the herbs, the zest and juice of 1 lemon and the oil. Add some salt and pepper, give it a good mix and rub the mixture all over the chicken. Cover and set aside at room temperature for 1 hour.
3. Prepare the barbecue for indirect cooking (banking the coals to one side to create one hotter side and one cooler side). Put the chicken on the cooler side of the barbecue, skin-side up, put the lid on and cook for about 30 minutes.
4. Meanwhile, put the onions, cut-side down, over the direct heat and cook for 10-15 minutes, or until blackened. Remove and set aside.
5. Once the chicken has cooked for 30 minutes, move it over direct heat for around 10 minutes, lid off, turning it over to crisp up the skin. Cut the remaining 2 lemons in half and place them, cut-side down, directly over the heat (or as close to it as you can), and cook until caramelised and a bit blackened.
6. Allow the chicken to rest while you finely chop the onions (discarding the skins) and combine them with the mayonnaise, the remaining garlic clove, a pinch of salt and a squeeze of juice from one of the lemon halves. Serve the chicken with the aïoli and remaining lemons.

Serve with

Sweet potatoes with almond tahini

Little Gem, tomato and pomegranate salad

Sweet and sour-glazed BBQ corn