Removing a chicken’s backbone and flattening it (a.k.a. “spatchcocking”) lets you cook it more evenly than traditional roasting methods, and in less time to boot. A bit of simple butchery -- completely achievable with strong kitchen shears -- allows for better heat and air circulation around the bird, ensuring crispy skin and moist thigh and breast meat. Here, a quick spice blend gets rubbed under the skin for maximum flavor with minimum effort.