How to Spatchcock a Chicken:

Cup of Yum
1. Place the chicken on a work surface, breast side down.
2. Use a pair of kitchen shears to cut along the right side of the backbone, from tail to neck.
3. Cut the same way along the left side and remove the backbone.
4. Turn the chicken breast side up.
5. Press firmly downwards until chicken is flat and you hear it crack.
6. Cut off the wing tips of the chicken.

Garlic and Herb Spatchcock Chicken:

1. Preheat oven at 240°C/450°F.
2. Line a sheet pan with baking paper and place chicken in the middle.
3. Use a sharp knife to thinly slice the baby potatoes halfway through. The potatoes should have slits, but the bottom part should be intact. Add the potatoes to the pan.
4. Chop off the top ½ inch of the garlic heads. Add them to the pan.
5. Peel onion then cut in quarters. Add to the pan.
6. Drizzle ingredients on the pan with olive oil, and sprinkle with ground oregano, thyme, and rosemary.
7. Reduce oven temperature to 200°C/400°F. Roast for 45 minutes or until golden brown.
8. Carefully remove tray from the oven. Cover chicken, veggies, and potatoes with foil.
9. Roast for another 30 minutes.
10. Let the chicken rest for 10-15 minutes before carving.