Ingredients

The following ingredients have 6 Servings
  • 5 pound whole chicken
  • ¼ cup kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper (freshly ground)
  • 3 dried bay leaves (finely crumbled)
  • 1 tablespoon olive oil

Instruction

  • Combine salt, oregano, thyme, ground pepper and crumbled bay leaves.
  • Dry the outside and inside of the chicken. Evenly sprinkle skin and cavities of chicken with salt mixture, about 2 tablespoons inside, and the rest rubbed onto the outside of the bird.
  • Wrap chicken in plastic wrap and place in a large plastic bag. Refrigerate for 24 hours.
  • Set wire rack on a rimmed baking sheet lined with aluminum foil, set aside.
  • Remove chicken from plastic. Rinse inside and out; pat dry with paper towels.
  • Using sharp kitchen shears, remove spine from chicken, cutting along the spine from the neck down to the tail. Discard the backbone.
  • Flatten chicken by placing skin-side up on a cutting board and applying firm pressure to the breast bone.
  • Transfer chicken to the wire rack and position it so that breasts are aligned with the center of a baking sheet and legs are close to the edge. Let stand at room temperature for 1 hour.
  • Set oven rack to upper-middle position and preheat to 400°F.
  • Rub chicken on all surfaces with 1 tablespoon olive oil. Lightly season with freshly ground black pepper.
  • Roast until the thickest part of breast registers at least 160-165°F using an instant-read thermometer and the joint between thighs and body registers at least 165-170°F, 45 minutes to 1 hour. Let the chicken rest for at least 10 minutes before carving and serving.