Whole Chicken In a Pan

Prepare the Chicken: Place the chicken breast-side down on a cutting board. Using poultry shears or a sharp knife, make two vertical cuts, about 1 1/2 inches apart, on each side of the backbone, from neck to tail. Cut through the bones and remove the backbone and tail. Open the chicken so it lays flat. (5 minutes)

Remove the Breastbone: With the chicken still breast-side down, use your sharp knife to slice through the cartilage at the top of the breastbone, working from the inside. Hold the chicken with both hands and bend it backwards to pop the breastbone out. Remove the breastbone and cartilage. Optionally, slice out the ribs from the inside, being careful not to cut through the skin. (5 minutes)

Season the Chicken: In a small bowl, mix the sage, salt, and black pepper. Rub the mixture all over the inside and outside of the chicken, pushing the seasonings under the skin as well. (5 minutes)

Sear the Chicken: Melt the butter with olive oil in a 12-inch heavy skillet over medium-high heat. Have a second heavy skillet (cast iron preferred) or a Dutch oven ready for flattening the chicken. When the oil and butter just begin to smoke, place the chicken skin-side down and flat into the skillet. Position the chicken legs so the 'knees' point towards each other for even flattening. Place a piece of aluminum foil on top of the chicken and weigh it down with the heavy skillet or Dutch oven. (2 minutes)

Cook the First Side: Cook the chicken until the skin is crisp and browned, 12 to 15 minutes. Carefully remove the weight and foil, and turn the chicken over so the opened-up side is down. (15 minutes)

Cook the Second Side: Replace the foil and weight, and cook the chicken until the juices run clear and the meat is no longer pink at the bone, about 15 more minutes. An instant-read thermometer inserted into the thigh meat (not touching bone) should read at least 160 degrees F (70 degrees C). (15 minutes)