1. For the herb butter, heat a small saucepan over medium heat and add the butter, garlic, spring onion, chilli and spinach. Stir for a couple of minutes until the butter has melted and the spinach has wilted, then transfer it all to a blender. Add the vinegar and herbs and blend to a smooth puree.

2. Heat a lidded barbecue to low-medium heat, preferably with the coals not directly under the chicken.

3. Cut the backbone out of the chicken and press down on the breast to flatten it. Rub liberally with olive oil, salt and pepper and cook, skin down and lid closed for 20 minutes, and then flip the chicken over and cook for a further 15 minutes. Remove the chicken from the barbecue and rest the chicken for 10 minutes.

4. After you've removed the chicken, add the whole uncracked eggs in their shell to the barbecue (yes, you can do this!) and close the lid. Cook for 10 minutes, then remove the eggs and allow them to cool slightly.

5. Portion the chicken and peel and halve the eggs. Arrange on a platter with the lettuce leaves, drizzle with the herb butter and serve with lemon halves.

Tip: If cooking this in an oven, preheat to 200C (180C fanforced) and roast the butterflied chicken for 45 minutes, then finish the chicken skin-down on a hot barbecue, grill pan or frying pan to char the skin. The eggs can be boiled in ample water for seven minutes, then chilled in iced water.

Serve with my green and orange Easter cake for a warm weather Easter feast.

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.