Place the chicken in a large roasting tray, lift the skin off the breast using your fingers and press the butter in underneath the skin, on top of the breast. Insert the lemon halves into the chicken’s cavity then rub with the olive oil.
Combine the cinnamon, allspice, cloves and rosemary together and sprinkle over the chicken. Season well with the salt and pepper. Marinate for at least 30 minutes or preferably overnight.
Coat the bottom of a lidded cast iron pot – or another ovenproof pot – with olive oil (see TOP TIP!).
Place the chicken in the pot with the grapes. Add the apple cider vinegar, then drizzle with the honey.
Cover the pot with the lid.
Place the pot in a cold oven. Turn up the temperature to 225°C, gas mark 7½, and cook the chicken for 45 minutes, then remove the lid and cook until the skin is golden and crisp, about 15 minutes.
To make sure the chicken is cooked, the flesh shouldn’t be pink on the inside or should measure 75°C with an instant-read thermometer. If the juices in the bottom evaporate too quickly and look like they’re beginning to burn, you can pour a little water in the bottom of the pan.
Remove the pot from the oven and let the chicken cool to warm or room temperature to serve.
Choose a large pot with enough room so that the chicken won’t be crowded – there should be enough breathing room around it.