preheat oven to 400°

• Prepare the chicken. Place the chicken breast-side down on a sturdy cutting board with the neck end closest to you. Locate the backbone and place the palm of your hand firmly on the chicken just below the neck. Press down firmly until you hear a crack. This loosens the ribs from the spine and makes the backbone easier to remove.
• Remove the backbone. Using a very sharp knife or poultry shears, cut along one side of the backbone from the neck all the way to the tail. Repeat on the other side and remove the backbone. Save it for making chicken stock, if desired.
• Flatten the chicken. Turn the chicken skin-side up and press firmly on the breastbone with the palm of your hand until the chicken lies flat. Pat the chicken dry with paper towels.
• Season the chicken. Place the chicken skin-side up on a baking sheet or in a roasting pan. Drizzle with approximately 1 tablespoon olive oil and rub it over the skin. Season generously with your favorite seasoned salt, or use salt, black pepper and your favorite herbs and spices.
• Roast the chicken. Roast in a preheated 400°F oven for approximately 45 minutes, depending on the size of the chicken. Cooking time will vary, so don't rely on time alone.
• Check the temperature. Insert a meat thermometer into the thickest part of the thigh or breast, being careful not to touch the bone. The chicken is done when it reaches 165°F.
• Rest before serving. Remove the chicken from the oven and loosely tent with aluminum foil. Let it rest for 15 minutes before carving and serving. This allows the juices to redistribute, resulting in juicy, tender chicken.