Lay the chicken onto a cutting board with the backbone facing up. With a pair of heavy kitchen shears, cut down one side of the backbone.

Cut down the other side of the backbone.

This will remove the tail and the backbone in one piece.

Again with the kitchen shears, start cutting at the point where the breast meat meets. Cut all the way through, running the scissors on one side of the keel bone that runs down the center of the breast meat.

The keel bone will come away with one half of the chicken. You can trim that bone away as well.

This will leave two halves perfect for pan roasting or grilling.