• Turn the oven on to 425f.
• Place the chicken breast side down on a cutting board.

Optional: Making Stock?

• Your about to make a whole chicken, save the bones to make stock. Also do not throw out the neck, it's a great source of gelatin!
• Get out your kitchen shears. (Not scissors) And cut the spine of the chicken out. Cut from the neck down to the tail on both sides and cut out the back-bone (spine). Flip the bird over so it’s breast side up, then press firmly on the breast until you hear a crack and the chicken flattens.
  
• Tuck the wings up, and under the chicken.
  

Optional: Flavour Boost

• If you like flavour, you should mix your spices with butter and force the butter under the skin. This is optional and when I want to impress I do this. If you see the picture from the instruction above you can tell I have pushed the butter under the skin of the chicken.
  
• Cover the chicken your BBQ spice
  

Optional: Making Stock?

• Are you going to make stock? If you are you may want to throw the next in beside the chicken to cook. (This will increase the complexity of flavour.)
• "Biff it, into the oven" my chef friend would say. I'm not sure what "Biff" means but I think it means throw it in the oven. Should be safe to eat in about ~45 mins. (If you have a thermometer poke it into the breast and wait for >165f.)