Method:

• Turn the chicken upside down (breasts facing down) with the legs facing you.
• Cut along both sides of the backbone using sharp scissors.
• Flip the chicken over and flatten it down with both hands.
• Zest or grate the lemon skin.
• Add lemon zest, herbs and oil to a bowl and mix to form a paste.
• Pat the chicken dry and place the herb and zest mixture under and over the chicken skin.
• Sprinkle the chicken skin with salt and place a few lemon slices along the breast.
• Over medium coals, cook the chicken bone side down first for 40 - 45 minutes, flipping after 30 minutes. Arrange the coals around the chicken so that it cooks via indirect heat, not burning the skin before cooking the chicken.
• To make the bean salad, on the fire, cook your green beans till vibrant green and slightly charred, about 5 minutes.
• To make the dressing, mix oil, vinegar, salt and sugar until sugar and salt have dissolved.
• Combine baked beans with can juices, butter beans and charred green beans in a bowl. Drizzle with dressing and serve alongside chicken flattie.