Preheat your oven to 230C (210C Fan). You’re going to spatchcock the chicken to speed up the cooking time. This is not hard so don’t be intimidated. To do this, place the whole chicken breast-side down on a chopping board. Using strong kitchen scissors, cut along either side of the backbone to remove it (discard or save for stock). Flip the chicken over, then press down firmly with the palm of your hand to flatten it completely. Drizzle with olive oil and season generously with flaky salt.