Spatchcock Chicken with Chimichurri Sauce

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• 1 each whole chicken
  Ingredient note

  Source: 1 whole chicken
• ¼ cup + 1/2 cup olive oil
  Ingredient note

  Source: ¼ cup olive oil; Source: 1/2 cup olive oil
• 2 teaspoons chipotle chili powder
  Ingredient note

  Source: 2 teaspoons chipotle chili powder
• 1 teaspoon chili powder
  Ingredient note

  Source: 1 teaspoon chili powder
• 1 teaspoon ground cumin
  Ingredient note

  Source: 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
  Ingredient note

  Source: 1 teaspoon smoked paprika
• 1 teaspoon onion powder
  Ingredient note

  Source: 1 teaspoon onion powder
• 1 teaspoon garlic powder
  Ingredient note

  Source: 1 teaspoon garlic powder
• 1 teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
  Ingredient note

  Source: ½ teaspoon freshly ground black pepper
• 1 bunch fresh chopped parsley (, very finely chopped about 1 cup)
  Ingredient note

  Source: 1 bunch fresh chopped parsley (, very finely chopped about 1 cup)
• 2 Tablespoons white wine vinegar (, or red wine vinegar)
  Ingredient note

  Source: 2 Tablespoons white wine vinegar (, or red wine vinegar)
• 1 Tablespoon lemon juice
  Ingredient note

  Source: 1 Tablespoon lemon juice
• 4 cloves garlic (, minced)
  Ingredient note

  Source: 4 cloves garlic (, minced)
• ½ teaspoon sea salt
  Ingredient note

  Source: ½ teaspoon sea salt
• 3 sprigs fresh oregano (, leaves only or 1/2 teaspoon dried oregano)
  Ingredient note

  Source: 3 sprigs fresh oregano (, leaves only or 1/2 teaspoon dried oregano)
• ¼ teaspoon crushed red pepper flakes
  Ingredient note

  Source: ¼ teaspoon crushed red pepper flakes

1. Prep Chicken: Remove chicken from packaging. Remove neck and giblets from the inside cavity, if applicable. Pat the chicken dry all over with paper towels. Use sharp kitchen shear to cut the spine bone from the chicken*. Flip the chicken breast-side up and gently press down to flatten the chicken. Reference photos above, or our video, for additional help for how to spatchcock a chicken.
2. If time permits, season the outside of the chicken with some salt and place in the fridge for a few hours. This will yield extra crisp and flavorful skin.
3. Make Rub: Combine dry seasoning ingredients in a bowl.
4. Season: Pat chicken dry again with paper towels before adding the rub. Rub olive oil all over the outside of the chicken, and loosen the skin away from the breasts and spread olive oil under the skin. Sprinkle dry seasoning all over and rub into the skin. Sprinkle any extra under the skin of the breast meat.
5. Rest: Let chicken rest at room temperature for 30 minutes before cooking. (Good time to preheat oven, grill or smoker).
6. Cook: You can cook spatchcock chicken the same way you’d roast or grill a whole chicken, it will just cook faster!Oven Roasted Spatchcock Chicken: Preheat oven to 450 degrees F. Place chicken in a large cast-iron pan, or baking sheet. Roast in oven until it registers 165 degrees F tested in a multiple places with a thermometer (about 50-60 minutes). Remove from oven and tent with foil to rest for 10 minutes before serving. (I like to take it out when it reaches 160 degrees, and let it come to 165 while it rests).Grilled Spatchcock Chicken: Cook at 450ºF skin-side down for 3-4 minutes. Flip, close lid and continue to cook for around 45 minutes, until 165 degrees. Remove to a plate and tent with foil to rest for 15 minutes before serving.Smoked Spatchcock chicken: Smoke at 225 for about 45 minutes, then increase temp to 375 and cook until it reaches 160 degrees F. Remove and tent with foil to rest for 15 minutes before serving.
7. Make Chimichurri sauce by combining all ingredients in a bowl.
8. Serve chimichurri sauce over chicken.