Ingredients:

  • 8 cups water
  • 1/2 cup kosher salt
  • 1/4 cup granulated sugar
  • 4 cloves garlic, smashed
  • 1 tablespoon black peppercorns
  • 2 sprigs fresh rosemary
  • 1 lemon, quartered
  • 1 whole chicken (3-4 lbs)
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Combine brine ingredients in a large bowl. Submerge chicken, cover, and refrigerate for at least 30 minutes, up to 4 hours.
  2. Remove chicken from brine (if brined) and pat dry thoroughly with paper towels.
  3. Place chicken breast-side down on the cutting board. Using kitchen shears, cut along one side of the backbone from tail to neck. Repeat on the other side of the backbone. Remove and discard (or save for stock).
  4. Flip the chicken over. Press firmly on the breastbone to flatten the bird.
  5. In a small bowl, combine olive oil, paprika, garlic powder, onion powder, thyme, and rosemary. Rub mixture all over the chicken, under and over the skin. Season generously with salt and pepper.
  6. Preheat oven to 425°F (220°C). Place the chicken skin-side up on a roasting pan (with a wire rack if using).
  7. Roast for 45-60 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
  8. Remove from oven and let rest for 10-15 minutes before carving.
  9. Carve the chicken and serve. Enjoy your spatchcock chicken recipe!