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@TheorySwine
Either spatchcock it and marinade in BBQ-esque flavours (light oil, ketchup, tomato puree, Worcestershire sauce, brown sugar, garlic, chilli) and griddle.
Or roast a whole bulb of garlic, halved, and a whole lemon, halved also, until soft (don’t burn either – reasonable heat for about 20 minutes). Once the lemon has roasted, fry the cut halves in a searing pan until they caramelise to your liking, then squeeze out all the pulp/juice, which has become less sour than usual, puree the cloves, which will be good and soft, and mix with the lemon and oil. Season heavily. Baste the bird as it cooks with this mixture. Roast. Eat. Thank me. The faff with the lemon is totally worth it – it becomes rich, sweet, sticky, totally gorgeous.