1. Preheat your oven to 400°F (200°C).

2. Place chicken on a work surface and cut off wing tips. Turn the chicken breast side down and cut along both sides of the backbone to remove it. Open up the chicken cut a shallow line along either side of the breastbone with the tip of a knife and strip of cartilage. Turn chicken skin side up and press down vigorously on the center of the breast to flatten the chicken. Of course, this step is optional if you bought a butterflied chicken at the grocery store.

3. Heat a large cast-iron skillet over medium heat. Pat chicken dry with paper towels and season generously with salt and pepper. Add olive oil to the skillet, then arrange chicken skin side down. Cover the bottom of a smaller cast-iron skillet (or pot) with foil and place over chicken to weigh it down and keep it flat in the pan.

4. Cook until golden brown and crisp, about 15–18 minutes. Remove the top skillet and turn chicken skin side up. Transfer to preheated oven and roast just until cooked through, approximately 15-20 minutes. An instant-read thermometer inserted into the thickest part of the breast should read 160°F (70ºC). Remove the skillet from oven and transfer chicken skin side up on a plate to rest for a couple of minutes while you make the sauce.

5. Set the same skillet over medium-low heat and add garlic and red pepper flakes. Cook, stirring often, until garlic is softened and fragrant, about 1 minutes. Add wine and lemon juice and swirl the skillet to emulsify. Reduce heat to low and add butter. Cook, swirling to combine until melted. Pour in the cooking juices that have pooled under the chicken in the plate. Reduce until slightly thickened, about 2 to 3 minutes; then mix in parsley and rosemary. Return chicken to skillet to serve. Slice chicken down through the breast into 2, remove leg and thigh from each half. Enjoy!