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

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

Slide the chicken into the oven and roast for 1 hr 15 mins, basting from time to time.

While the chicken is roasting, make the harissa butter. Scoop the softened butter into a small bowl. Add 1 tsp harissa paste. Peel and grate in the garlic clove. Finely chop the dill leaves and stalks and add to the bowl. Grate in the lemon zest and squeeze in the juice from half. Add a pinch of salt and pepper and stir well.

To check if the chicken is 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.

While the chicken is resting, pop the harissa butter into a small pan and warm on a low heat for 1-2 mins, till melted.

Carve the chicken and serve topped with spoonfuls of harissa butter and wedges of the remaining lemon half.

Cooking outdoors: Light your barbecue and bring the coals to a medium temperature. Rub the skin of the chicken with a good pinch of salt and pepper and 1 tsp olive oil.

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 15 mins.

While the chicken is on the barbecue, make the harissa butter. Scoop the softened butter into a small bowl. Add 1 tsp harissa paste. Peel and grate in the garlic clove. Finely chop the dill leaves and stalks and add to the bowl. Grate in the lemon zest and squeeze in the juice from half. Add a pinch of salt and pepper and stir well.

To check if the chicken is 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.

While the chicken is resting, pop the harissa butter into a small pan and warm on a low heat for 1-2 mins, till melted (you can pop the pan straight onto a warm bit of the barbecue if it is an ovenproof pan).

Carve the chicken and serve topped with spoonfuls of harissa butter and wedges of the remaining lemon half.

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.

Aubergines Also Love A Bit of the Grill^ Serve your harissa chicken next to slices of smoky barbecued aubergine, tossed in fresh herbs and finished with crumbles of feta cheese.