Spatchcock Roast Chicken

Arrange a rack in the middle of the oven and heat the oven to 425ºF. Arrange the sliced lemons and garlic (if using) in an even layer on a rimmed baking sheet. Fit an oven-safe wire rack onto the baking sheet, over the lemons and garlic.

Position the chicken breast-side up on a cutting board. Check for and remove the giblets and neck bone from the cavity of the chicken. Tuck the wing tips behind the chicken’s shoulder by gently folding them towards the neck cavity and then behind the chicken. Pat dry with paper towels to make it easier to move and spatchcock.

Flip the chicken over so it is breast-side down. Use kitchen shears to cut out the back bone: Starting from the tail end of the chicken, cut along one side of the back bone, then repeat on the other side to remove the backbone. Keep the cuts as close to the spine as possible — this may require a little more pressure above the thigh bone.

Position the chicken so the legs are away from you. Cut a notch into the breast bone: Use a knife to make a V with two cuts along the neck opening, between the ribs.

Flip the chicken so it is now breast-side up. Use the heel of your hands to press down on the breast bone to flatten the chicken. You may hear a crack as you press.

Coat the chicken all over with 1 tablespoon olive oil. Season all over with 1 teaspoon kosher salt. Place the chicken skin-side up on the rack.

Roast until the chicken is cooked through and registers 165ºF in the thickest part of the thigh, 40 to 45 minutes. Let rest for 10 minutes before carving and serving.