6 cloves garlic, unpeeled
150g butter, chopped, at room temperature
Sea-salt flakes and freshly ground black pepper, to season
1.6 to 1.8kg free-range chicken, butterflied
3 red onions, skin on, sliced in 2cm thick rings
2 Tbsp dried Greek oregano, picked from the bunch, crumbled
2 tsp smoky paprika
3 Tbsp extra virgin olive oil
1 small iceberg lettuce, trimmed, cut into 8 wedges
1 lemon, cut into wedges
Oven-baked chips, to serve
Preheat a hooded barbecue on high, or an oven to 220 degrees fan-forced (240 degrees C conventional). Using the back of a large knife, smash the unpeeled cloves of garlic in their skin. Put garlic in a bowl with butter, then season and mix until well combined.
Pat chicken dry with paper towel. Use a sharp knife to slice along the chicken bones on the legs and wing joints. Gently stuff a little of the garlic butter mixture under the skin of breasts. Rub rest of the butter mixture all over chicken.
Put onion rings on the base of a large oven tray in a single layer. Put chicken on top, skin side up. Sprinkle over oregano and paprika, drizzle with 1 tablespoon of the olive oil and season.
Cook in preheated oven or hooded barbecue for 45 minutes or until cooked when tested (juices will run clear when cooked; if juices are red, continue cooking). Set aside to rest for 5 minutes before cutting into serving pieces. (If using a barbecue, cook on a wire rack to elevate off the immediate heat of the barbecue hotplate.)
Meanwhile, arrange lettuce on one side of a large platter or board. Squeeze lemon juice from the lemon wedges over lettuce and drizzle remaining oil over the top. Season.
Arrange carved chicken pieces and onions on the platter next to the lettuce, and drizzle warm chicken-tray juices over lettuce, onion and chicken. Serve immediately with chips.