Spatchcocking is such a funny word for such a great method of cooking poultry. Chicken and turkey greatly benefit from this simple technique that keeps the breasts from getting overcooked and dried out before the dark meat has a chance to fully finish cooking. Added bonus: It speeds the overall cooking time, meaning you can have a juicy, tender roasted chicken in under an hour.

1. Place the bird breast-side down on your work surface.
2. Using sturdy kitchen shears (preferable) or a serrated knife, begin cutting along one side of the backbone. Then, cut down the other side, removing the backbone completely.
3. Flip the bird over and using the heel of your hand and a lot of muscle power, press down firmly in the middle of the two breasts until you hear and feel the breastbone crack.
4. Place it in a roasting pan and flatten it out as evenly as possible. Drizzle it with olive oil, or rub it with butter, then sprinkle liberally with salt. Bake in a 375 F oven until a thermometer reads at least 165 F when inserted into the thickest part of the meat. A 3-pound chicken should take about 45 minutes.
5. Let the meat rest for 10-15 minutes before carving.