Spatchcock Chicken

1 whole chicken
Dry rub or seasoning of your choice

1. Preheat oven to 425 degrees. Using a sharp pair of kitchen shears, cut out the backbone. Cut alongside one side of the backbone, from one end of the bird to the other. Then cut along the other side of the backbone. Remove backbone complete and discard or save for stock.
2. Flip chicken over and press firmly on the breast bone until it pops and the chicken lays completely flat. Trim the wings by cutting them off at the joint or tuck them up and under the breasts. This is to keep the wing tips from burning.
3. Pat chicken completely dry, removing any excess moisture. Season with dry rub (or even just salt and pepper!) on both sides and then place breast bone, skin side up on a sheet pan.
4. Transfer spatchcock, seasoned chicken into preheated oven. Roast for 35-45 minutes and then take the temperature of the chicken. Insert a meat thermometer into a thick, meaty part of the chicken, being careful not to hit any bone. The internal temperature of the chicken needs to reach 165 degrees. If chicken is not at 165 degrees, return to the oven and continue roasting.
5. Once chicken reaches 165 degrees, remove from oven, let cool, carve, and serve.