Peruvian Roast Chicken Recipe (with Video)

Spatchcocking the chicken
1. Use kitchen shears to cut out the backbone of the chicken.
2. Flip the chicken breast side up and press down on the breast bone to break it. This helps the chicken lay flatter and cook more evenly.
Preparing the chicken
1. Add the salt through vegetable oil to a bowl and mix to create a paste.
2. Rub the paste over the entire surface of the chicken including the underside as well as under the skin.
3. Place on a wire rack set in a rimmed baking sheet and refrigerate uncovered for 2-4 hours.
Baking the chicken
1. Preheat the oven to 425 F.
2. Bake the chicken for 35-45 minutes or until the breast reaches 155 degrees F. If the spice rub begins to burn before the chicken is done, loosely cover with foil.
After baking
1. Remove from oven and let rest for 10 minutes before carving.