Get your lemon juiced, and rosemary/garlic ready to roll -all together in a bowl.

Cut out the backbone of your chicken with sharp kitchen shears- and break the breastbone so it will lay flat on the barbecue. (or ask your butcher to do it. Keep the backbone for broth!)

Flip ‘er over, and generously salt the skin, and between the skin and meat.

Coat the meat and the skin with the marinade mixture- ensuring you get the thigh meat marinating too. Let marinate for at least 30 minutes in the fridge

Preheat the grill for low, indirect heat. On a three-burner barbecue, the two outside burners are on a medium low heat, and the middle burner is off.

Cook the chicken on the middle burner for approximately one hour. Test for a temperature of 165 degrees.

Let it rest for 10 minutes so that it stays nice and juicy!