Ask your butcher to remove the backbone from the chicken so it will lie flat on the grill or, using a sharp knife, remove it yourself by cutting through the back of the chicken firmly on either side of the spine.
Place chicken in a shallow baking dish and drizzle with oil.
Squeeze the juice of an entire lemon over the chicken and scatter with garlic. Season well with salt and scatter with fresh thyme.
Turn chicken over a few times in this marinade and place in refrigerator for 30 minutes or up to 2 hours.
Preheat grill to medium.
Remove chicken from marinade and blot to remove excess.
Turn grill down slightly to medium low and place chicken, skin side up, on grill.
Close lid and let cook 20 to 30 minutes, checking periodically to ensure that chicken is cooking evenly (you might have to adjust the positioning slightly)
When chicken is well marked on the underside, turn, skin side down, and cook about 20 minutes longer, until skin is deep golden brown and crisp and meat is completely opaque.
Transfer to a serving platter and season with pepper. Scatter with remaining fresh thyme before serving.
For the best results, cook the grilled chicken with slow, consistent heat. If you’re uncertain, an instant-read thermometer will take away the guesswork – the chicken is done when the thermometer registers at least 165°F (74°C) when inserted into the thickest part of the meat.
Per Serving: 307 calories, 34 g protein, 19 g fat (5 g saturated fat), 1 g carbs, 0 g fibre, 110 mg cholesterol, 103 mg sodium