To spatchcock the chicken, put it breast-side down, with the legs towards you.
Using a strong scissors, cut the backbone out of the chicken and discard it. Turn the chicken over, open it up and use the heel of your hand to flatten it out so that the meat is all one thickness.
In a large bowl, toss together the potatoes, peppers, rosemary, olive oil and salt and pepper.
Add the vegetables to a baking tray, spread out to allow room for the chicken. Season the chicken with salt and pepper, brush with some olive oil and squeeze over some lemon juice, then add the wedges of lemon to the tray.
Roast in the oven for 40 minutes, checking after 30 minutes to turn over the potatoes and peppers.
To check if the chicken is cooked, insert a skewer into the thickest part of the thigh and ensure that the juices are clear.
Note, it is important to wash your hands and equipment thoroughly after handling raw chicken to avoid contaminating surfaces and food.
Serving Suggestion: Serve with a side salad.
BEST SERVED WITH AN ICE COLD COCA-COLA ZERO SUGAR!