Spatchcock the chicken, or ask your butcher to do this. It is pretty simple to do at home, all you need are strong set of kitchen scissors or poultry shears. Take your whole chicken and cut from the bottom vent either side of the back bone up to the neck. These two cuts will go through the rib cage and leave you with the spine to make some chicken stock or discard.
Then turn the chicken so that the skin is facing upwards. Apply firm downward pressure with the heel of your hand onto the breast bone until you hear a small crack and the chicken can be arranged flat on a baking tray.
Place two skewers through the chicken at diagonals through the things and breast, so that the bird can be easily turned whilst cooking.
Sprinkle over the lemon pepper seasoning and oil and leave covered for as long as possible, four-six hours will really infuse the flavour.
Preheat your oven to 180˚C. Wrap the meat in foil and cook on a baking tray for 25 minutes then remove the foil and bake for another 20 minutes. Rotate every ten minutes or so and brush with the marinade.
Remove the chicken from the oven and serve on a board with fresh herbs for extra aroma.
Carve the Lemon Pepper chicken and serve with seasoned chips and vegetable kebabs.