Spatchcocked roast chicken

With kitchen shears, cut up both sides of the spine from the tail end and remove the backbone; keep it for stock.

With a boning knife, cut through the connective tissue at the top of the keel bone and barely slice through it, pop the breast open and lever the keel bone out so the bird lies flat.

Season the first side generously with salt and pepper, flip onto a cooling rack set in a half sheet pan, and season the second side, extra on the legs.

Dry the bird on the rack in front of a fan on low, half an hour per side, turning and repeating for a total of two hours, until the skin is bone dry.

Heat the oven to 450F with a rack in the middle.

Paint on the lightest coat of oil all over, into the cracks, without letting it run.

Insert a probe thermometer into the deepest part of the breast at about 45 degrees, alarm set for 155F; at 155 check the thigh.

Roast on the rack directly on the oven shelf with the pan underneath to catch drippings, for maximum airflow.

Rest 10 minutes.

Carve: lift the thigh and slide the knife into the joint to remove the leg quarters.