Removing the backbone and spatchcocking (a.k.a butterflying) the chicken delivers juicy meat and crispy skin without brining or basting.

Adding optional baking powder to the salt and pepper seasoning helps the skin get even crispier.

Refrigerating the spatchcocked, seasoned chicken for three to 24 hours gives you the flavor and tenderness of a dry brine.

Chopping and browning the reserved backbone gives your jus an intense flavor.

Who doesn’t love roast chicken? Crackly, crisp, salty skin. Moist tender meat. Deep aromas filling the house. Little bits of fat and meat to tear off with your fingers and teeth. It’s about as classy and classic as food can get, and my go-to meal for company.

Serious Eats / Amanda Suarez

But to be perfectly frank, most of the time, I don’t like roast chicken, because most of the time, well, chickens just aren’t roasted very well.

The problem is one I’m sure everyone here has experienced: dry breast meat. And at first glance, there seems to be no way around it.…