• Extra-virgin olive oil
• 2 (3 1/2- to 4-pound) whole chickens, backbone removed and flattened by the butcher or following the directions in the Note that follows the recipe
• 2 tablespoons Dijon mustard
• 2 tablespoons freshly ground black pepper
• 2 tablespoons finely chopped fresh marjoram, oregano or sage
• 1 tablespoon plus 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon red pepper flakes      
• Coarse sea salt
• 1 cup pitted green and black olives
• 1 cup dry white wine

In a small bowl, stir together mustard, black pepper, marjoram, rosemary and red pepper flakes. Spread mustard mixture over chickens, distributing mixture evenly; season with salt. Drizzle each chicken with 1 teaspoon oil.

Bake chickens for 20 minutes. Sprinkle olives over chickens, add wine to pan and continue baking until skin is golden and chicken is cooked through, 30 to 35 minutes more. Transfer pan to a wire rack and let chickens rest for 5 minutes, spooning juices over the top. Serve with juices.  

Note: If you prefer to remove the backbone yourself, place the chicken, breast side down, on a flat surface. Using poultry shears, cut along each side of the backbone and remove it. Flip the chicken over and press firmly on the center of the breast to break the breastbone and flatten the chicken somewhat.