Sit the chicken on a board, breast-side down, with the legs facing you. Cut through the flesh and bone along both sides of the backbone using sturdy, sharp kitchen scissors. Remove the backbone (you can freeze this to use for stock), then open out the chicken; turn it over and flatten it by pressing hard on the breastbone with the heel of your hand. Remove any large globules of fat and trim away any ragged bits of skin.

Heat the oven to 220C/200C fan/gas 7. Mash the softened butter with the garlic, capers, parmesan, lemon zest and plenty of seasoning in a bowl. Smear all over the chicken, pushing it beneath the skin as well (be careful not to rip the skin).

Arrange the lemon slices in the base of a metal roasting tin that fits the chicken snugly. Pour over the white wine, then sit the chicken on top of the lemons and cover. Roast for 30 mins, then uncover and roast for another 30-35 mins, or until the juices run clear when pierced in the thigh using a skewer (or a temperature probe reads at least 75C). Once cooked, remove the chicken to a board to rest for 15 mins. Cook the roasting juices from the tin over a high heat until reduced by a third. When the chicken is rested, return it to the tin.

If serving your chicken with roasted potatoes, pop these into the hot oven now and cook according ot the packet instructions.

Heat a frying pan over a medium heat and, once hot, toast the hazelnuts for 5-6 mins, stirring continuously until golden. Remove to a bowl and set aside.

Drizzle the olive oil into the pan and add 5-6 twists of freshly ground black pepper. Toast for 30 seconds, then add the runner beans and cook for 8-10 mins more until slightly charred and softened. Season with salt. Return the hazelnuts to the pan and mix well.

Carve the chicken, then scatter over the parsley and serve with the reduced roasting juices. Remove the potatoes from the oven and serve with the chicken and the salad.