Spatchcock Chicken with Rosemary, Lemon and Garlic

I do like to spatchcock a chicken!  Ahem.....it does look faintly rude when you take out the backbone and open it flat, with a sort of 'come hither' pose, but it cooks much more evenly and seems to get more flavour in.  I annointed our chook with olive oil, lemon juice, rosemary, garlic and salt and pepper and then roasted it at 200C for an hour, and it emerged crisp and golden with delicious pan juices.  So much easier to carve too.