Step 1

Heat the oven to 400°F.

Step 2

Stir the finely grated zest of 1 medium lemon, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 1/4 teaspoons kosher salt, 3/4 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/4 teaspoon black pepper together in a small bowl to make a paste.

Step 3

Arrange 1 whole chicken breast-side up on a cutting board with the neck end closer to you. Stretch one wing out to straighten. Cut just next to the joint connecting the wing flat and drumette to cut the wing off. Cut through the skin and tendon around the end of the drumette bone. Repeat cutting off the other wing. Reserve the wings for chicken stock or another use.

Step 4

Cut along one side of the breastbone, and slowly work the knife along the rib bones to separate the breast meat from the bones. Cut through the skin that connects the breast and drumstick until you hit bone. Locate the joint connecting the drumette to the rest of the carcass. Holding the breast and drumette, bend the joint back and cut next to it to separate the breast and drumette from the rest of the carcass in a single piece. Repeat cutting off the other breast.

Step 5

If desired, cut off the legs: With your hands, pull each leg back and down until the joint pops out. Cut next to the joint to cut off each leg. Reserve the legs for another use and the carcass for chicken stock.

Step 6

Rub the seasoning all over the airline chicken breasts, including under the skin. Place the airline chicken breasts skin-side down in an unheated large cast iron or oven-safe skillet. Cook over medium heat undisturbed until the skin is golden-brown and releases easily from the pan, 8 to 9 minutes.

Step 7

Flip the chicken skin-side up. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of the breast registers at least 160°F, 10 to 20 minutes more. Let rest for 5 minutes before slicing and serving.