Grilled young rooster

Carefully spatchcock the young rooster by placing it breast-side down, cutting along both sides of the backbone with kitchen shears, and removing the backbone. Flip the young rooster over and press firmly on the breastbone to flatten it.

In a small bowl, combine the extra-virgin olive oil, finely chopped fresh rosemary, finely chopped fresh thyme, smashed garlic, the zest of the lemon, and freshly ground black peppercorns.

Generously rub the young rooster all over with the marinade mixture, ensuring it gets into all crevices. Season both sides with sea salt. Place the young rooster in a shallow dish, cover, and refrigerate for at least 2 hours, or preferably 4 hours.