How to butterfly a whole chicken

1. Pat the chicken dry with a paper towel.
2. Butterfly the chicken by cutting out the backbone with kitchen scissors. Turn the chicken over and tuck the legs so the drumsticks are facing inwards. Press down firmly on the breastbone to flatten. 
3. Score 2-3 cuts into both the legs and breasts and transfer to a dish.
4. Prepare the marinade by combining garlic, mixed herbs, lemon zest, olive oil, salt and pepper in a small bowl. Pour over the chicken, then cover and leave in the fridge to marinate for 30 minutes.
5. Preheat your BBQ to medium heat.
6. Place the chicken on the BBQ skin side down and cook for 5-10 minutes until golden brown and lightly charred. Reduce the heat to low and flip the chicken over. Cover and cook for a further 35-40 minutes or until the juices run clear and the internal temperature of the thickest part reaches 75°C.
7. Transfer the chicken to a board or plate, cover loosely with tinfoil and allow to rest for 10-15 minutes before serving.

Top tip: For a quicker alternative, pick up a premade spice rub instore.