Spatchcocked Lemon, Garlic and Herb Poussin

For me, a spatchcock chicken is so much more of a treat than a plain roast one. I suppose it’s because all the skin gets crisped up and brown, not just the top. I spatchcock chickens when I want them cooked in a hurry – it halves the cooking time. My go-to family grill is a Peri-Peri chicken, for which, I confess, I simply marinate the bird in Nando’s sauce from the supermarket. I did this once when the then Foreign Secretary came to a party, and I used what I thought was Nando’s medium sau