Orange & herb butter spatchcock chicken, with cheat's sriracha aïoli

Put all the flavoured butter ingredients in a food processor and whizz until the herbs and orange zest are finely chopped and distributed. Alternatively, chop the herbs and zest very finely by hand, mince the garlic, and mash all that into the soft butter.

Turn the chicken breast-side down. Spatchcock the chicken by using poultry scissors or strong kitchen scissors to cut either side of the spine. Discard it (or use to make stock for another recipe), then use a sharp knife to remove the wishbone. Place the bird on a chopping board, breast side up, and push firmly down on the middle so that it sits flat.

Place into a low-sided baking tray. Use your forefingers to separate the chicken skin from the flesh, both over the breasts and also the thighs (for the latter, enter via the junction between breast and thigh). Squash all the butter underneath the skin. Pour any orange juice from the butter bowl over the top and sprinkle the chicken generously with salt.

Preheat the oven to 230ºC, gas mark 8. Roast for 45 minutes until cooked through, the juices run clear and there is no pink meat. Cook the fries on the shelf underneath according to pack instructions.

While the chicken is cooking, prepare any sides and make the aïoli by whisking together all of the ingredients.

Remove the chicken and transfer to a large platter to rest for 5-10 minutes. Keep the buttery roasting juices for the salad recipe, if making. Check on the chips; they’ll probably need 5-10 minutes more. Season with salt when ready. Then portion the chicken into thigh, drumsticks, and thickly-sliced breast pieces, and let everyone tuck in with the sriracha aïoli.