To butterfly the chicken, take a pair of kitchen scissors and cut up on both sides of the backbone of the chicken to remove it.
Clip the chicken wings off as well.
Break the breastbone by pressing down the wings and flattening out the bird.
Liberally salt and pepper both sides of the chicken and then cover with chimichurri or desired seasoning.
Place chicken in a 9×13 baking dish, cover and refrigerate for at least 5 hours.
Remove chicken from fridge about 15 minutes before roasting to get the chill off the meat. It will cook much more evenly when not so cold.
Rub the bottom of a cast-iron skillet with ghee or olive oil. Place chicken skin side up in cast iron skillet and add some cherry tomatoes around and under the chicken.
Preheat oven to 500 degrees.
Roast chicken for 30 minutes or until an instant-read thermometer registers 165.