Get started: Take the chicken out of 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 in a large roasting tin, skin -side up. 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 15 mins, basting from time to time.

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 5-10 mins before checking again.

Transfer the cooked chicken to a plate or board, loosely cover with foil and rest for 20 mins.

While the chicken is resting, halve the nectarines and scoop out the stones. Dice the nectarines into small pieces and slide them into a bowl. Peel and finely chop the red onion and add it to the bowl. Halve the chilli, scraping out the seeds and white bits if you prefer less heat. Finely chop the chilli. Thinly slice the mint leaves and add them to the bowl along with the chilli. Grate in the orange and lime zest, and squeeze in the juice from both. Add 1 tbsp olive oil and a pinch of salt and pepper. Stir to make a salsa.

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

Place the chicken skin-side down over the hottest part of the barbecue and cook for 4-5 mins, or till coloured. Turn over and cook for another 4-5 mins. Move the chicken to a cooler part of the barbecue and cook, with the lid on, for 1 hr 15 mins.

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 5-10 mins before checking again.

Transfer the cooked chicken to a plate or board, loosely cover with foil and rest for 20 mins.

While the chicken is resting, halve the nectarines and scoop out the stones. Dice the nectarines into small pieces and slide them into a bowl. Peel and finely chop the red onion and add it to the bowl. Halve the chilli, scraping out the seeds and pith if you prefer less heat. Finely chop the chilli. Thinly slice the mint leaves. Add the chilli and mint to the bowl. Grate in the orange and lime zest, and squeeze in the juice from both. Add 1 tbsp olive oil and add a pinch of salt and pepper. Stir to mix.

Carve the chicken and serve with the nectarine salsa on the side.

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 the meat over, and gentle ‘indirect’ heat to slowly finish it off.

A chip off the old potato^ Try serving your spatchcock chicken with a side of crispy sweet potato wedges tossed with garlic, parsley and a pinch of cayenne pepper, and a cool bowl of sour cream or for dipping.