A recipe by Julie Van Rosendaal
Preheat your oven to 400˚F.
Using a sharp knife or kitchen shears, spatchcock the chicken by cutting along either side of the spine and removing it. Turn it over and tuck in the legs.
Sprinkle the bird generously with salt.
Set a large, heavy or cast iron skillet over medium-high heat and add a generous drizzle of oil.
Cook the chicken breast side down until it’s dark and crisp. If you like, weight it down with a second skillet, or turn it over, add the lemon wedges to the pan and slide into the oven for about 40 minutes, or until the juices run clear and the internal temperature reads about 160˚F.
Let rest (the temperature should go up a bit) and sprinkle with fresh herbs before carving. Serve topped with the lemony pan juices.