In a small bowl, mix together yogurt, garlic, lemon zest, chopped thyme leaves, paprika, salt and sugar.

To prep the chicken, remove the giblet and spread yogurt marinade all over the whole chicken including the inside cavity.  Place in a large ziplock bag or covered container and refrigerate for 6 hours-overnight.

When ready to cook, preheat oven to 230 C / 450 F if roasting.  If grilling, make sure the grill is nice and hot.

Place chicken breasts up and locate the backbone at the bottom, next to the chopping board surface.  Using a sharp knife or scissors, cut down one side of the spine into the rib bones until the chicken carcass is no longer connected.  You can continue on the other side to remove the backbone entirely or leave it in.  It’s up to you.

Flip the bird over, breasts up and flatten the chicken by pressing down on the breastbone.  Place two skewers cross into the thighs and through the breast.

Roast it in the oven for 40-60 mins on 230 C / 450 F or until internal temperature reaches 75 C / 165 F.  If you are grilling it, cook 15-25 minutes on each side (this will depend on how good your grill is) or until internal temperature reaches 75 C / 165 F.