Smoky Spice-Rubbed Spatchcock Chicken

Steps

1. 1

   Heat the oven to 450°F with a rack in the middle. Line a rimmed sheet pan with foil.

2. 2

   Set the chicken breast side down. With sturdy kitchen shears, cut along both sides of the backbone and remove it (freeze it for stock). Flip the bird and press firmly on the breastbone with the heel of your hand until it cracks and lies flat. Pat dry all over.

3. 3

   Stir together the smoked paprika, brown sugar, cumin, garlic powder, oregano, salt, pepper and cayenne. Rub the chicken with the oil, then press the spice mix evenly over both sides, working some under the breast skin.

4. 4

   Lay the chicken skin side up on the pan with the legs turned in toward the center. Roast until the skin is deep mahogany and the thickest part of the thigh reads 165°F, 40 to 50 minutes.

5. 5

   Let the chicken rest for 10 minutes, then cut it into quarters or eighths and serve with the lime wedges for squeezing over.