Spatchcocking means faster, more even cooking and maximum crispy skin.
Trim the knobbly bits and wing tips, then cut out the backbone by running a knife (or poultry shears) down either side of the spine. Flip it breast side up and press down firmly until you hear the bones give.
Salt it all over with about a tablespoon of salt and leave it uncovered in the fridge for as long as you can, up to 3 days.
Marinade: 80ml olive oil, the juice of a lemon, a pinch of chilli flakes, 1 tsp salt, ½ tsp each of oregano, cumin and paprika, three garlic cloves crushed with salt, and pepper. Rub it on 3–4 hours before cooking. Rosemary is nice too.