Roasted Chicken, Spatchcocked

Lay the chicken on a cutting board breast-side down, with the legs closest to you.

Cut out the backbone.

Open the chicken like a book to reveal the ribs and sternum.

Score the sternum vertically down the center, then use your hands and body weight to crack the sternum and flatten the breasts and rib cage.

Remove the wings or wing tips if desired.

Brine the chicken up to a day ahead for better flavor.

Preheat the oven to 400 degrees.

Place the chicken, skin side up on an oiled foil lined pan. Let the skin dry out, about 30 minutes.

Lightly oil, and if you didn't brine it, season as desired.
Place a thermometer in the thickest part of the breast and place in the middle of the oven.

Once the thermometer registers 100 degrees, turn the heat up to 450 degrees.

Roast the chicken until the skin is golden brown and the thermometer registers 165 degrees F.

Let the chicken rest at least 10 minutes and up to 30 minutes before serving.

Stove Top:
You will need a cast iron pan to cook the chicken. You will also need another cast iron pan, cast iron press, or something similar, heavy enough to weigh the chicken down.

Heat enough oil to cover the bottom of your pan on medium heat. Once it is shimmering, place in your chicken skin side down.

Oil your other pan or press and put it on top of the chicken.
Cook for 15 minutes.

Carefully remove the heavy pan or press. Flip the chicken over, stick a thermometer in the thick part of the breast, and cook until the thermometer reads 165 degrees.

Let the chicken rest at least 10 minutes and up to 30 minutes before serving.