Kenji Spatchcocked Roast Chicken

Born and raised in New Orleans, Louisiana (known for some of the best food in the world) I have a mixture of personal recipes as well as some favorites I've found along the way.

A dry-brine fully seasons the chicken and allows the skin to dehydrate, improving browning and crisping during cooking.
Measuring the internal temperature of the chicken to determine doneness leads to more reliable and superior results than going by time.
Rubbing the chicken skin with oil before roasting, instead of basting with watery drippings, ensures even browning and a crisp skin.

1 large chicken, about 4 to 5 pounds (1.8 to 2.3kg)

2 tablespoons (30ml) light olive oil or other neutral-flavored oil, such as canola or vegetable, divided

Kosher salt and freshly ground black pepper (see note)

1 teaspoon (5g) baking powder (optional; see note)

2 teaspoons (10g) chopped fresh parsley, thyme, rosemary, oregano, marjoram, savory, or a mix (optional)

1 medium onion, roughly chopped (about 1 cup)

1 medium carrot, peeled and roughly chopped (about ½ cup)

1 medium rib celery, roughly chopped (about ½ cup)

1 bay leaf

1 cup (240ml) dry vermouth or sherry

1 cup (240ml) water

1 teaspoon (5ml) soy sauce

3 tablespoons (45g) unsalted butter

2 teaspoons ( 10 ml) juice from 1 lemon

Note: Ingredients may have been altered from the original.

Directions at seriouseats.com

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