Using kitchen scissors or a sharp knife, remove the backbone from the chicken. Press firmly with your palm to flatten the chicken, then bend the wing tips upward to prevent burning. Gently lift the skin over the breast with a knife without tearing it, and place 3 to 4 thin lemon slices under the skin.
Place the flattened chicken in a deep baking dish.
Squeeze the remaining lemon and grate the zest. In a separate container, combine the lemon juice, lemon zest, olive oil, dried oregano, cumin, smoked paprika, ground allspice, crushed garlic, salt, and ground black pepper. Whisk until well combined. Pour the marinade over the chicken, cover, and refrigerate overnight.
Preheat the grill to medium-high heat. Place a wide, flat-bottomed cast iron skillet on the grill to heat.
Wrap heavy bricks in foil and place them on the grill to heat. Once heated, place the chicken breast-side down in the hot skillet and press down firmly with a heated brick.
Cook for 40 to 45 minutes, turning halfway through, until the chicken develops a golden-brown crust on both sides and reaches an internal temperature of 74 °C (165 °F).
Then remove from heat, cool for fifteen to twenty minutes and serve.
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