Perfect Spatchcocking for Even Cooking

Achieving Tom's praised "beautifully cooked" chicken requires mastering spatchcocking technique for uniform heat distribution and crispy skin throughout. Use sharp kitchen shears to cut along both sides of backbone, removing it completely. Flip chicken breast-side up and press firmly on breastbone until it cracks and lays flat. Season generously under and over skin, working crushed fennel seeds into skin for maximum flavor penetration. Rest 30 minutes at room temperature before roasting to ensure even cooking. The flattened bird cooks faster and more evenly than whole roasting, preventing overcooked breast meat while ensuring thighs reach proper temperature. Crispy skin results from even heat exposure across entire surface.