Put the chicken breast-side down on a cutting board. With a pair of kitchen shears, cut along each side of the backbone to remove it.
Turn chicken over and flatten it out with your hand, rub the chicken with the olive oil, season with salt and tuck the wings.
Place a bed of the herbs and garlic in a roasting pan and put the chicken skin side up on them.
Bake until the chicken is golden brown and has an internal temperature of 165º, 35 – 40 minutes.
Drizzle olive oil on the tomatoes and add 10 minutes before the chicken is done. Let the chicken rest for 5 minutes and serve, garnished with the tomatoes and more herbs.
