Preheat oven to 425 degrees.

Place the chicken on a cutting board, breast side down. Use kitchen shears to cut along one side of the backbone, then cut along the other side and remove (reserve for stock if you'd like). Flip chicken over and press firmly on the breastbone to flatten the chicken. You can also ask your butcher to spatchcock the chicken for you.

Place the chicken skin side up on a half-sheet pan or roasting dish and rub with the olive oil. Make sure some reaches the underside of the chicken so that it doesn't stick to the pan. Sprinkle with kosher salt and tuck garlic cloves near the chicken.

Roast for about 30-35 minutes, until the chicken is golden brown (a meat thermometer reads 160 degrees in the thickest part of the meat).

Remove chicken from oven and let it rest for 10 minutes. Sprinkle with the chiffonade of basil and the juice from half a lemon. To cut into serving pieces, divide the breast meat into two or three portions, carve off the drum sticks and cut the thigh meat in half. Drizzle pan juices over chicken and surround with lemon wedges.