Garlic and Herb Spatchcocked Oven Roasted Chicken

• Preheat oven to 400 degrees. Place chicken breast-side down, with the legs towards you.Using sturdy scissors or poultry shears, cut up along each side of the parson's nose and backbone to remove it, cutting through the rib bones as you go.Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness. Brush all sides of both pieces of chicken with the garlic and  olive oil. Sprinkle all sides with chopped rosemary leaves or thyme, salt, and pepper.

• 1 bunch rosemary or thyme
• 3 garlic cloves, smashed
• 1/4 cup olive oil
• 1 (3 1/2-pound) whole chicken
• 1 (1 1/2-pound) skin-on, bone-in whole chicken breast
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

• Roast for 40 minutes (depending on size of bird)