Spatchcock Chicken

Ingredients

• 4 pounds whole chicken – patted dry
• 2.5 teaspoons kosher salt
• 1 teaspoon black pepper – freshly ground
• 1 lemon – zested
• 3 garlic cloves – minced
• 1 tablespoon fresh thyme leaves – chopped
• 1 teaspoon fresh rosemary leaves – finely chopped
• 2 tablespoons olive oil
• 1 lemon – cut into wedges (for serving)

Instructions

1. Place the chicken breast-side down on a board. Using sturdy kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken skin-side up and press firmly on the breastbone to flatten; tuck the wing tips behind the breasts.
2. Season the chicken all over (including under some of the skin on breasts and thighs) with the kosher salt. Refrigerate uncovered to dry-brine for 8–24 hours, or at least 1 hour if short on time.
3. When ready to cook, set a rack in the center of the oven and preheat to 450°F. Fit a wire rack inside a rimmed baking sheet.
4. In a small bowl, combine the olive oil, lemon zest, minced garlic, chopped thyme, chopped rosemary, and black pepper to make a paste.
5. Pat the chicken dry again. Rub the herb mixture evenly over the chicken, working some under the skin on the breasts and thighs; leave the chicken skin-side up.
6. Transfer the chicken to the prepared rack, skin-side up, and reshape so it lies flat and even for uniform cooking.
7. Roast until the skin is deep golden and crisp and an instant-read thermometer reads 155°F in the thickest part of the breast and 170°F in the thigh, 40–50 minutes, rotating the pan halfway through. Juices should run clear.
8. Transfer the chicken to a board and rest 10–15 minutes to allow juices to redistribute.
9. Carve by separating legs, thighs, and wings, then slicing the breasts across the grain.
10. Serve with the lemon wedges for squeezing at the table.