Get started: Remove the chicken from the fridge 30 mins before cooking to allow it to come to room temperature.

Make your chimichurri sauce. Peel and finely grate the garlic into a bowl. Zest in the lemon and squeeze in the juice. Peel and finely chop the shallot. Halve the chilli, flicking out the seeds and white pith for less heat, and finely chop the chilli. Pick the leaves from the oregano and finely chop them along with the parsley leaves and stalks. Stir everything into the garlic and lemon, sprinkle in a good pinch of salt and pepper, and loosen up with 3 tbsp olive oil. Set aside.

Cooking indoors: Heat your oven to 180°C/Fan 160°C/Gas 4. Place the spatchcock chicken skin-side up in a large roasting tin. Rub the skin with a good pinch of salt and pepper and 1 tbsp olive oil.

Slide the chicken into the oven and roast for 1 hr, basting from time to time. To check if it’s cooked through, insert a skewer into the thickest part of the thigh. The juices should run clear. If it needs a little longer, return the chicken to the oven for a further 5-10 mins before checking again.

Transfer the cooked chicken to a plate or board and rest for 20 mins, loosely covered with foil, before carving. Serve with the chimichurri sauce.

Cooking outdoors: Light your barbecue and bring the coals to a medium temperature.

Place the chicken skin-side down over the hottest part of the barbecue and cook for 4-5 mins, or till well coloured. Flip over and cook for a further 4-5 mins. Transfer the chicken to a cooler part of the barbecue and cook, with the lid on, for 1 hr.

To check if it’s cooked through, insert a skewer into the thickest part of the thigh. The juices should run clear. If it needs a little longer, return the chicken to the barbecue for a further 5-10 mins before checking again.

Transfer the cooked chicken to a plate or board and rest for 20 mins, loosely covered with foil, before carving. Serve with the chimichurri sauce.

Know your grill: When lighting your barbecue, lay the bulk of your coals to one side, gently sloping 3/4 of the way to the other side. This helps to regulate the heat, giving you fierce 'direct' heat to brown your meat over, and gently 'indirect' heat to slowly finish it off.

Herby goes well with everything^ Herb-based salsas and dressings, like chimichurri, are the perfect way to add flavour to summer roasts. Finely chop a handful of soft herbs - one variety or a mixture - and slide into a bowl. Squeeze in some citrus juice or a splash of vinegar, and loosen with a glug of olive oil. Season and serve. Wonderful with any smoky grilled meat.

Next week in the Summer Roast Box: Smoky Greek Garlic & Oregano Lamb. Pink strips of tender lamb leg flavoured with a Mediterranean mix of oregano, garlic and lemon.

Spring onions love barbecues, and a pile of caramelised alliums are quite splendid company for next week's lamb. Toss with oil and cook until well coloured, then drizzle over a tahini and lemon dressing to serve.

Get 10% off selected summer wines when you order this box. Our wine expert, Abby, suggests that a bottle of our organic Ribera del Duero would be the perfect sidekick to freshly grilled, garlic and herb scented lamb.