1. From the underside of the bird, run a knife along the side of each thigh bone, making a 1cm-deep incision either side of the bone to allow the marinade to seep in and ensure even cooking.

2. For the marinade, pound the bay and salt to a rough powder using a mortar and pestle, then add the fennel seeds and grind. Pound in the garlic, then stir in the oil to make a rough paste, leaving any garlic skins in it.

3. Rub the marinade all over the chicken, then season with pepper. Stand at room temperature to marinate for at least 1 hour.

4. Preheat a barbecue, ideally using coals, but gas will work, too.

5. Cook the chicken skin-side down over low, even coals (or on a medium heat) for 25 minutes, then turn over and cook for 20 minutes covered loosely with foil (to more evenly distribute the heat). Then move to a dish in a warm place, lightly cover and rest for 20 minutes before serving.

6. Meanwhile, grill the lettuce and lemon halves, cut side down, for 3 minutes. The lettuce will char and wilt slightly, but still hold its shape.

7. For the mayo, combine all the ingredients in a small bowl.

8. Dress the grilled lettuce with the balsamic and arrange on a serving plate with the rested chicken. Pour the chicken resting juices over the bird and the lettuce, sprinkle over the mint and serve with the charred lemon and mayo.

*Tip: I like to leave the skin on the garlic, which further intensifies a flavour that's already quite punchy, thanks to the bay leaves and fennel seeds.