Youll master a technique for the crispiest, most flavorful bird.

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Giada De LaurentiisAmalfi Lemon Chickenis transporting.

I’m not recommending spraying lemon juice into your eyes, but sometimes you just gotta get away.

Giada De Laurentiis next to a butterflied roast chicken with lemon wedges

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(Did anyone bring stuff for anegronito go with?

Asking for a friend.)

Removing the backbone and breastbone is technically butterflying, orspatchcocking, to use a more current term.

A raw chicken still in its packaging, three lemons, a wooden salt cellar, sprigs of fresh rosemary and thyme, and a white ramekin of olive oil all on a marble counter

Simply Recipes / Lauren Bair

Still, I thought, Lol!

No way am I doing that.

I tried to cheat with a pre-spatchcocked chicken from the store, but I couldnt find one.

A butterflied chicken roasted on top of thinly sliced lemons in a white baking dish

Simply Recipes / Lauren Bair

Once I got home, I had to face my destiny and do whatever it took to this chicken.

You guys, I watchedthis video tutorialone time, and I spatchcocked the chicken myself.

So I took Giada’s cue.

If I can do it, so can you.

Drizzle the remaining oil over your bird.

Roast the thing at 400F for 40 minutes or until the internal temp reaches 160F.

The chicken came out so moist and fragrant.

I shredded the meat and some of the skin to throw into salads and rice bowls throughout the week.

Even days-old leftovers were absolutely succulent.

If this is Amalfi, Im feeling like a local already.