Dry Brine Spatchcock Chicken

Ingredients

• 1/4 cup kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 3 dried bay leaves (finely crumbled)
• 5 pound whole chicken
• 1 tablespoon olive oil

Instructions

1. 1

   Make the Dry Brine - Combine salt, oregano, thyme, black pepper, and crumbled bay leaves.

2. 2

   Season the Chicken - Dry the outside and inside of the chicken with paper towels. Sprinkle the salt mixture evenly over the chicken—about 2 tablespoons inside the cavity and the rest over the skin.

3. 3

   Brine the Chicken - Wrap the chicken in plastic wrap, then place it in a large plastic bag. Refrigerate for 24 hours. After brining, remove the plastic, rinse the chicken inside and out, and pat it dry with paper towels.

4. 4

   Butterfly the Chicken - Using sharp kitchen shears, cut along both sides of the spine from neck to tail to remove the backbone. Discard the backbone. Flip the chicken skin-side up on a cutting board and press firmly on the breastbone to flatten it. Place a wire rack on a foil-lined rimmed baking sheet. Set the chicken on the rack with the breasts centered and the legs near the edges of the sheet. Let it stand at room temperature as the oven heats up.

5. 5

   Heat the Oven - Set oven rack to upper-middle position and heat to 400°F (204ºC).

6. 6

   Roast - Rub olive oil all over the chicken, ensuring all surfaces are evenly coated. Lightly season with black pepper. Roast the chicken until the thickest part of the breast reaches 160 to 165°F (71 to 74ºC) and the joint between the thighs and body reaches 165 to 170°F (74 to 77ºC), about 45 minutes to 1 hour.

7. 7

   To Serve - Let the chicken rest for at least 10 minutes before carving and serving.