Greek Spatchcock Lemon & Herb Whole Chicken & Potatoes

A spatchcocked whole chicken and potato wedges seasoned with Citrus & Herb Rub, finished with honey, tomatoes, parsley and charred lemons.

1. Preheat an oven or BBQ with lid to 180°C.
2. Peel the potatoes, cut into wedges and par-boil for 8 minutes. Drain and allow to steam dry.
3. To spatchcock the chicken, place it breast-side down and use poultry shears or a knife to cut along both sides of the backbone from tail to neck. Remove the backbone, flip the chicken over and press down on the breastbone to flatten.
4. Reserve 2 tsp rub for the potatoes. Combine the remaining rub with 2 tbs of the oil and rub all over the chicken in a large ovenproof tray.
5. Toss the remaining rub and oil with the potato wedges, then arrange around the chicken in the tray.
6. Cook the chicken and potatoes for 45 minutes in the oven, or over indirect heat with the lid closed on a BBQ, until cooked through.
7. Add the tomatoes and drizzle the chicken with honey 10 minutes before the end of cooking. If cooking on the BBQ, finish the chicken directly over the coals for extra charred flavour.
8. Serve garnished with chopped parsley and charred lemons.