Spatchcock your chicken by removing the backbone with a boning knife, or ask your butcher to do it for you. Gently press the breasts down to flatten the chicken.

Season your chicken on all sides with salt and pepper. Be pretty liberal with the salt. If you have time, you can place your chicken on a pan with a rack and place it in the fridge uncovered overnight before cooking. This will help give you extra crispy skin. Otherwise, preheat your oven to 415 degrees.

Cut the butter into 3 pieces. Wrap 2-3 pieces of sage around the tablespoon of butter. Carefully loosen the skin covering each breast to make a pouch between the meat and skin. Place the sage and butter packet under the skin. Repeat with the other breast.

Place your chicken in a braising pan, stainless pan, or other oven-safe baking dish. Surround the chicken with the butter, chopped onion, and a few more pieces of sage.

Place the chicken in the oven undisturbed for about 50-60 minutes. At that time, check the temperature with a meat thermometer at the thickest part of the breast and thigh. Once the chicken reaches 165 degrees Fahrenheit, remove the the chicken from the oven. If the chicken hasn’t reached the proper temperature yet, place the pan back in the oven until it does.

Allow the chicken to rest for about 10 minutes before slicing. Serve with your favorite salad or side dish. Leftovers are delicious in chicken salads, stews, or on top of salads.