Basically, what I did was remove the backbone from a whole roasting chicken, then took out the cartilage separating the breasts. This made it easy to lay the bird flat in the pan.
I then made a compound butter with the lemon and lime zest and fresh cilantro, and stuffed that under the skin of the breasts and the legs/thighs. Started the roasting at 450 F for 15 minutes, turned down the temp to 360 F and basted the bird with it's juices, and rebasted every 15 minutes over the next 45 minutes. I turned the oven off and let the bird rest in the oven with the door cracked open.
Sides were shoestring fries, baked beans, and cole slaw.
Der Brucer is quite happy with the result.
I'll eat later - I had lunch after I came home from work.