To spatchcock the chicken, place the chicken breast-side down on a chopping board. Using kitchen scissors, cut along both sides of the backbone and remove it. Flip the chicken over, and press down firmly on the breastbone to flatten it.

Mix the oil, paprika, garlic, lemon zest and lemon juice with some salt and pepper, then rub all over the chicken. Cover and chill for at least 30 mins, or overnight if you can.

Heat the barbecue for indirect cooking (push the coals to one side for high heat and keep the other side free for low heat). Place the chicken skin-side up on the cool side. Close the lid and cook for 40 mins, turning occasionally. Meanwhile, mix the ingredients for the glaze in a pan. Heat until combined, then brush over the chicken and move it to the direct heat side. Cook for another 10-15 mins, basting regularly until golden and sticky.

Check it’s done by piercing the thigh – the juices should run clear and the internal temperature should reach 75C. Remove from the heat onto a board and rest for 10-15 mins. Cut into portions and serve with the smoky new potatoes with charred spring onions and charred asparagus & broccoli with blistered chilli dressing.