Spatchcocked Chicken Provençal

I love to spatchcock a chicken—that is, to remove the backbone of the chicken so that you can flatten it out. I use a chef’s knife, or you can use kitchen shears to cut through the ribs on both sides of the backbone. It’s then seasoned with herbs, roasted with garlic, shallots, lemon, and wine, basted with the resulting juices during cooking, and served with the shallots and garlic. If you don’t have herbes de Provence, make your own by combining 1½ teaspoons each of dried thyme, dried oreg