• Spatchcock your chicken. Use kitchen sheers or a boning knife to cut the backbone from the chicken.
• Use paper towel to pat the chicken dry. Combine the salt, Herbs de Provence, and lemon zest in a small bowl and mix. Rub the mixture all over the chicken getting both sides and the cavity. Work a little under the skin too for maximum flavor. Transfer the chicken to a plate and refrigerate for one hour.
• Remove chicken from the refrigerator. Heat grill to medium-high.  Brush chicken with olive oil and place on grill skin side down. Cook for 5 minutes. Flip the chicken and reduce the heat to low. Cook for 45 to 60 minutes – the chicken is done when the temperature reaches 165.
• Transfer chicken to carving board and let rest for 5- 10 minutes before carving.

Lemon-Garlic Drizzle Sauce

• Combine ingredients in bowl and whisk well.
• You can add a little more lemon or olive oil to adjust the consistency to your desired thickness. 
• Stir in herbs if using.