Spatchcock Whole Chicken
1 whole chicken (3-1/2 to 4 Lbs)
2 Tablespoon olive oil
1 Teaspoon Himalayan salt
1 Teaspoon black pepper
1/4 Teaspoon chili powder
1/4 Teaspoon paprika
1/2 Teaspoon garlic powder
2 lemons, sliced into quarters
10 leaves of Fresh Basil
Preheat oven to 425 Degrees Fahrenheit.
Lay the chicken on a cutting board breast-side down, with the legs closest to you.
Use kitchen shears to cut out the backbone. Open the chicken like a book to reveal
the ribs and sternum. Use a chef's knife to 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. Rub the chicken all over with the olive oil. Season the chicken
all over with all seasonings.
Lay the basil leaves and quartered lemons in the center of a greased and rimmed
baking sheet and place the chicken on top, skin-side up. Roast the chicken until the
skin is golden brown and an instant-read thermometer inserted into the thickest part
of the thigh registers 165 degrees, about 50 minutes.
Let the chicken rest 5 minutes before serving.