Try this recipe for the flavor and the fun, and because it will *empower* you to recognize your innate butchering ability. Roasted Peruvian-style chicken is amazing even if you don't make the sauce (but really, you should, because something so bright and green and amazing deserves to go on as many things as possible).
The takeaway is how much a marinade can do for you and a reminder about how sauce changes everything but also, how you really can do cook stuff like cutting a chicken in half and even removing the backbone if you're not squeamish. Which is a talent that you can take into a lot of future recipes, too.
Don't underestimate yourself and your superpowers.
https://cooking.nytimes.com/recipes/1018974-peruvian-roasted-chicken-with-spicy-cilantro-sauce
