Preheat your oven to 425°F (220°C). While the oven heats, prepare the chicken by placing it breast-side down on a sturdy cutting board. Using sharp kitchen shears, cut along one side of the backbone from the neck to the tail, then repeat on the other side to fully remove the backbone. You can discard the backbone or save it for making a flavorful stock later.

Turn the chicken over so it is breast-side up. Place the heels of your hands over the breastbone and press down firmly until you hear a slight crack and the chicken lies flat—that’s your spatchcocked bird, ready for even roasting.

In a large cast iron skillet or oven-safe roasting pan, scatter the lemon slices and nestle the halved garlic bulbs cut-side up or sideways. These will act as an aromatic bed for the chicken. Lay the flattened chicken on top of the lemons and garlic, spreading it out so the skin is exposed and the meat sits evenly over the aromatics.

Drizzle the melted butter, ghee, or olive oil generously over the entire surface of the chicken, making sure to coat the legs, thighs, wings, and breast so the skin crisps and browns beautifully.

Season the chicken well with sea salt and freshly ground black pepper, paying attention to all the nooks and edges for full flavor.

Transfer the pan to the preheated oven and roast for 35–40 minutes, or until the chicken is cooked through and the skin is a deep golden brown. The juices should run clear when pierced in the thickest part of the thigh, or an instant-read thermometer should register 165°F (74°C).

Once done, remove the pan from the oven and let the chicken rest for a few minutes before carving. Serve with the roasted lemon slices and soft, caramelized garlic for squeezing and spreading over the juicy meat.