Ingredients:

  • 3.75 lb whole chicken
  • 2 tbsp extra virgin olive oil
  • 1 tbsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp cracked black pepper
  • 1 tsp dried thyme
  • 1 whole lemon, sliced into rounds
  • 4 cloves garlic, smashed
  • 3 sprigs fresh rosemary

Instructions:

  1. Place the chicken breast-side down on a clean board. Using shears, cut along one side of the backbone from the tail to the neck. Repeat on the other side to remove the spine entirely. Flip the bird over and press firmly on the breastbone until it cracks and the chicken lies flat.
  2. Pat the skin extremely dry with paper towels. Rub olive oil over every surface of the chicken.
  3. Mix the kosher salt, smoked paprika, garlic powder, black pepper, and dried thyme. Sprinkle the seasoning generously from a height to ensure even distribution.
  4. Place lemon slices, smashed garlic, and rosemary sprigs on a rimmed baking sheet. Position a wire rack over the aromatics and place the chicken on the rack. Roast until the internal temperature reaches 165°F.