Using kitchen scissors, cut the chicken in half, discarding the breast and back bones. Place the chicken halves in a large bowl and drizzle with Olive Oil. Add the smashed garlic cloves and herbs. Slice the lemon in half, squeezing the juice from both halves over the chicken. Add the squeezed lemon halves to the bowl and rub all the flavours into the chicken. Cover with cling wrap and leave to marinate for an hour or in the fridge overnight.

Preheat the oven to 180°C.

Place the chicken and all the marinade ingredients in a roasting tray. Drizzle with a little more Olive Oil, rub all over with your chosen rub, and season with Salt and Pepper. Place in the oven to roast for 1 hour or until the chicken is deliciously browned and crispy.

While the chicken is in the oven, trim off both ends of the leeks, leaving the root section intact. Cut down the middle lengthways and wash well to remove any grit. Shake off the excess water and pat dry with kitchen paper. Drizzle with Olive Oil and season with the One for All Grinder. Cook in a hot griddle pan, or under the grill in the oven, until nicely charred and tender.

To make the pesto, blend all the ingredients together in a food processor until smooth. Season to taste and add more Olive Oil if necessary to thin it down.

Drizzle the herb pesto over the roast chicken and serve with griddled leeks.