Step 1

Remove the rind of 1 lemon using a vegetable peeler and combine with juice of 1/2 lemon, two-thirds of the garlic, 2 tablespoons oil and half the parsley and oregano and season well. Place spatchcocks in a glass dish, pour over the marinade, cover and chill for 4 hours.

Step 2

Roughly mash anchovy fillets in a bowl with verjuice, juice of 1/2 lemon, finely grated zest of 1 lemon and remaining garlic, parsley, oregano and 1/2 cup (125ml) oil. Stir in the olives and set aside.

Step 3

Preheat a chargrill pan to medium-high. Cook spatchcocks, skin-side down, for 5 minutes or until charred. Turn over and cook for a further 8-10 minutes until cooked through. Transfer to a plate, cover loosely with foil and rest for 10 minutes.

Step 4

Cut spatchcocks and serve with olive relish, rocket and roasted potatoes.