This technique—splitting, then flattening a chicken—yields a perfect roasted chicken in half an hour—that’s 15 minutes faster than a whole roasted bird. It also exposes more skin, which crisps up nicely at higher  temperatures. The basic method is easy; customize it with your favorite ingredients.

Place 1 whole chicken (3 to 4 pounds), breast side down, on a work surface.

Starting at thigh end, cut along one side of backbone with kitchen shears.

Turn chicken around; cut along other side. Discard or save backbone for stock.

Flip chicken over and open it like a book. Press firmly on breastbone to flatten.

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