Mix olive oil, lemon juice, and all the spices in a bowl and set aside.
Spatchcock the chicken (cut the backbone out) and save for broth.
Spread some of the marinade on the backside of the chicken and place in a cast iron skillet.
Using your fingers separate the skin from meat and add a little bit of marinade to breast and legs and thighs. Reserve 1-1 1/2 tablespoon of the marinade for later
Massage the skin with 1 tablespoon olive oil and bake at 400° F for 30 minutes.
After 30 minutes remove the chicken from the oven and brush the skin with reserved marinade.
Put it back in the oven and cook for another 20-25 minutes
Make the chutney by blending all the ingredients except the mayonnaise.
Whisk the blended chutney in to the mayonnaise until smooth.
Remove the chicken from the oven and rest a few minutes.
Serve with your choice of salad or vegetables and the cilantro mint chutney.