Spatchcock Chicken with Provençal Herbs

The quickest way to cook an entire chicken on the barbecue is to split and flatten it so that it looks like a butterfly— or, as the French, less romantically, call it, a crapaud or toad! By any name, however, this is a spectacular way to serve barbecued chicken. Marinating the bird in lemon and herbs produces well-flavoured, succulent flesh.