Spice-Rubbed Spatchcocked Chicken

Butterflying the bird before roasting creates crackling skin and juicy meat in record time, while the spice rub—layered with warm chiles, mustard, and brown sugar—delivers complex, smoky-sweet flavor throughout. High heat transforms everything into golden, caramelized perfection with minimal fuss. Perfect for impressing weeknight guests or feeding a hungry family without the stress of traditional whole roasting.

Ingredients

1 whole chicken (3½ to 4 pounds), patted dry

1 tbsp dark brown sugar

2½ tsp kosher salt

1 tsp ancho or New Mexico chile powder

1 tsp sweet paprika

1 tsp dry mustard powder

1 tsp dried oregano

½ tsp ground black pepper

¼ tsp ground allspice

2 bay leaves, torn or cut into pieces

Lime or lemon wedges, for serving

Instructions

Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like, you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.

In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice, and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.

Heat oven to 425°F. If the chicken isn't on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150°F), 40 to 50 minutes.

Remove from oven, cover bird with foil, and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.