Flip the chicken breast side down, and using kitchen shears cut along one side of the backbone from the tail towards the neck.
Cut along the other side of the backbone to completely remove it. Reserve the backbone for homemade chicken stock, or a quick pan jus. Save it in the freezer until you have enough meat to make chicken broth.
Turn the chicken over, move the legs so they face outward, and press down on the chicken breast with force until you hear the breast bone cracking. This will help flatten the bird.
Tuck the wings, and season the chicken. Drizzle 1 tablespoon of olive oil, and season with salt, and pepper.
Preheat the oven and a pan inside it at 425°F (220°C).
Take the hot pan out of the oven, drizzle about 1 tablespoon of oil, and place the chicken in the pan breast side down.
Put back in the oven and roast for 40-50 minutes rotating the pan at least once.
The chicken is ready when a kitchen thermometer registers at least 150°F at the thickest part of the breast, and 175°F at the thigh.
Flip the chicken and place under the broiler if a browner skin is preferred.
Allow the chicken to rest for at least 20 minutes before carving.
