To spatchcock the chicken, place the chicken breast-side down on a chopping board. Using kitchen scissors, cut along both sides of the backbone and remove it. Flip the chicken over, and press down firmly on the breastbone to flatten it.

Mix the oil, paprika, garlic, lemon zest and lemon juice with some salt and pepper, then rub all over the chicken. Cover and chill for at least 30 mins, or overnight if you can.

Heat the barbecue (or preheat the oven to 200°C) for indirect cooking (push the coals to one side for high heat and keep the other side free for low heat). Place the chicken skin-side up on the cool side. Close the lid and cook for 45 mins, turning occasionally. Alternatively, place the chicken into a roasting tray and cook in the preheated oven for 45 minutes.

Meanwhile, in a small pan, mix together the wholegrain mustard, maple syrup, cider vinegar and butter for the glaze. Heat until combined, then brush over the chicken and move it to the direct heat side. Cook for another 10-15 mins (either over the coals or in the oven), basting regularly until golden and sticky.

Check it’s done by piercing the thigh – the juices should run clear and the internal temperature should reach 75C. Remove from the heat onto a board and rest for 10-15 mins. Cut into portions and serve with boiled new potatoes dressed in a little of the maple and mustard glaze and some charred asparagus.