Stuff lemon, sage, and parsley under the chicken halves. Salt liberally, use a blowtorch to dry the skin, then stick into an oven at 450 for 20-25 min. Baste once and sprinkle with chopped herbs and pepper. Roast for 5 more min.
I don't spatchcock them. Just simply halved. I roast with all the bones then strip off the meat to make a quick broth afterwards. I like having a little cavity underneath to stuff aromatics. With a lemon half in there they never seem to get dry even if I (think) I overlooked them.