1 organic chicken,giblets removed
1 lemon sliced, horizontal
1 onion sliced, horizontal
1 garlic head cut in half
1. Lay the chicken on a cutting board and use kitchen shears to cut out the backbone. Open the chicken and use your hands and body weight to crack the sternum and flatten the breasts and rib cage (this is called spatchcock). Season the chicken all over with salt and pepper.
2. Place lemon, garlic and onion down on a lined, rimmed baking sheet evenly. This is going to be like a rack for the chicken. Set the chicken, breast side up, on the lemon, garlic and onion.
3. Put in the fridge, open over night. When ready to cook, remove from fridge about an hour prior so the chicken comes to room temperature.
4. Preheat the oven to 450. Pat the chicken dry with a paper towel so there is no moisture on the skin. Put the chicken in the oven and preferably with a digital oven thermometer. Roast the chicken until the skin is golden brown and the thermometer registers 165 degrees F. Depending on size of the chicken, should take about 45 minutes.
Pull from oven and let rest 10 minutes.
Note: Use some of the chicken drippings and roast the veggies in it til browned.