Quick and easy
“Butterflying a chicken means to remove the backbone of the chicken so that the whole chicken can lay flat on a baking sheet or rack while it roasts. The culinary theory behind butterflying is very simple: it allows the breasts and the legs to cook more evenly. With all the parts of the chicken at the same height, the heat in the oven will reach them more evenly. This way, you don’t get dried-out breasts or undercooked thighs; all the parts of the bird are done at the same time, and all the meat is juicy and delicious.”
One great thing about such guaranteed-delicious meat is that you don’t need to spend a lot of time fussing with the seasonings. All you need is a little rosemary/thyme, salt, and pepper, with some olive oil and butter to crisp the skin. For extra convenience, this recipe includes directions for roasting some vegetables, making an entire family dinner ready to go with very minimal work. You can add sweet potatoes or whatever else you like to the vegetables, or adjust the amounts to fit however many people you need to serve.