Spatchcock your chicken. If you don't know how to spatchcock a chicken, check out THIS VIDEO. This is an easy recipe for busy people. It takes 15 minutes to prepare and then it cooks in the oven without supervision so I can basically go and bathe, supervise a child's homework. I use a mini toaster oven instead of the big oven because I dislike cleaning the big oven.
Fry minced garlic till golden brown. Chop chilli fine. I used 1 bulb of garlic and 3 chilli padis.
Put in a thick slice of butter (75g) and a large tablespoon of Herbes de Provence.
Mix into a paste. Add 1 teaspoon of salt.
Gently insert a blunt butter knife under the chicken's skin to detach skin from meat. Insert the paste under the chicken's skin. Massage well to ensure that the paste is evenly spread beneath the skin.
Grill the chicken in a mini toaster oven for 50 minutes. My mini toaster oven doesn't allow me to set the temperature. The butter inserted under the skin bubbles through the skin and fries it to a crisp. The herbs, garlic and chilli infuse the meat because there really is nowhere else to go since all of it is stuck underneath the chicken's skin.
Serve with a salad on the side, doused liberally with a balsamic or lavender vinaigrette.