Spatchcock chicken grill (spinning grate) | Grill philosophy

Preheat the oven to 450°F (232°C).

Prepare the chicken by removing the backbone using kitchen shears.

Flatten the chicken by pressing down on the breastbone until it cracks.

Pat the chicken dry with paper towels.

Rub olive oil all over the chicken, including under the skin.

Season generously with salt, black pepper, garlic, and paprika.

Sprinkle onion powder and cayenne pepper over the chicken.

Stuff the cavity with fresh rosemary, thyme, and lemon slices.

Place the chicken skin-side up on a roasting pan.

Arrange vegetables around the chicken in the pan.

Roast in the oven for 45-50 minutes until the skin is golden and crispy.

Check the internal temperature at the thickest part of the thigh; it should reach 165°F (74°C).

Remove the chicken from the oven and tent loosely with foil.

Let it rest for 10-15 minutes before carving.

Equipment Needed

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