Miso, lime & herb butter-roasted spatchcock chicken

Make the butter marinade by combining the miso, garlic, chilli flakes, lime zest and juice in a bowl. Mix well, then beat in the butter. Finely chop the coriander and parsley leaves, then fold in. Cover and set aside.

To spatchcock the chicken, use sharp kitchen scissors. Place the chicken on a chopping board, breast-side down and with the legs facing towards you. Starting from one side of the parsons’ nose, cut through the rib bones, as close as possible to the backbone. Repeat on the other side. Pull away and discard the backbone (see tip).

Flip the chicken over so the breast is facing up, then firmly press down on the breastbone to flatten it to an even thickness. Use a teaspoon or your fingers to loosen the skin over the breast and legs to separate it slightly from the meat.

Spoon the butter mixture under the loosened skin and spread out, using your hands, to cover the meat. Putting the marinade under the skin instead of on top allows the flavours to penetrate the flesh better. Move to a large baking tray, cover and chill for at least 2 hours, or preferably overnight.

Take the chicken out of the fridge 30 minutes before cooking. Preheat the oven to 200ºC, gas mark 6. Cut the lime and garlic bulb in half across the middle and place in the tray. Cover the chicken with a large sheet of foil, roast for 45 minutes, then remove the foil and roast for 25-30 minutes more to crisp up the skin. The chicken should be cooked through with no pink meat and juices that run clear.

For the crispy topper, put the onions into a bowl. Chop the parsley leaves, deseed and finely chop the chilli, then mix both into the onions. Cover and set aside.

Let the chicken rest for 15-20 minutes, then move to a large platter or carving board. Brush with a small amount of cooking juices, then sprinkle over the onion topper. Put the roasted garlic and lime alongside for squeezing and add a jug of cooking juices on the side. Serve with fries, coleslaw and a salad, if liked.