If you don’t have poultry shears, that’s okay! Kitchen shears should do the task just fine. Start by laying the chicken breast side down. If you can’t tell which side is the breast…. Put the chicken away and stick with Mac and cheese 😉 (hehe, just look at which way the wings are facing and the pronounced breasts on the front of the chicken)
Insert your shears into the back cavity and cut along each side of the backbone, all the way through to the neck cavity! From here it’s very simple. You can butter the bird, or rub olive oil and season with salt and pepper. You could loosen the skin and place citrus or herbs between skin and meat for added flavor. You could even make a bed of lemon slices and thyme or rosemary and let the chicken lay on top of that while you roast.
Have your oven preheated to to 500 degrees and roast the chicken until its juices run clear when pierced with a knife and an instant read thermometer reads 165 degrees in the thickest part of the thigh. This should take 30 minutes.
That’s the convenience of spatchcocking chicken! A roast chicken dinner in literally half the time!