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Preheat oven to 450 degrees F.
Using poultry shears or a sharp knife, cut along one side of the backbone (on the opposite side of the breasts). Cut along the other side and remove the backbone.
Place the chicken breast side up and press down until it’s flattened out fairly evenly. You’ll have to break the breast bone by pressing down on the wings.
Place chicken on a wire cooking rack.
Melt clarified butter and brush about half of it over chicken skin. Sprinkle with lemon zest, orange zest, thyme, rosemary, sage, salt and pepper.
Place chicken in oven on a middle rack. Roast for 20 minutes.
Remove from oven and brush with remaining clarified butter. Place back in oven for another 20-30 minutes. When a thermometer is inserted into the thigh it should read 165 F.
Allow chicken to rest for about 10 minutes before serving.