SPATCHCOCKED
ROAST CHICKEN
with CITRUS RUB

MAKES 4 SERVINGS

A great roast chicken has juicy and flavorful meat with lots of crispy skin. Spatchcocking (also called butterflying) exposes all of the chicken skin to the hot temperature of the oven for an even golden brown on every surface. To ensure that your chicken has equal parts flavor and moisture, I pair a quick brine with an easy rub that’s nuanced with citrus, garlic, and spice.

CHICKEN AND BRINE

1 chicken, giblets removed, about 4 pounds

2 cups hot water

¼ cup plus 1 tablespoon sugar

¼ cup kosher salt

1½ quarts ice water

CITRUS RUB

2 tablespoons extra-virgin olive oil

Finely grated zest of 1 orange

Finely grated zest of 1 lemon

3 garlic cloves, shredded on a Microplane zester

1 tablespoon finely chopped fresh flat-leaf parsley

1½ teaspoons finely chopped fresh thyme or ¾ teaspoon dried thyme

½ teaspoon hot red pepper flakes

Creamy Mascarpone Polenta (here)

1. To prepare the chicken: Using kitchen shears or a large knife, cut down both sides of the chicken backbone and remove it. (Save the backbone for another use, like making stock.) Open the chicken, skin side up, on a work surface. Press hard on the breastbone to crack it and help the chicken lie flat.

2. To brine the chicken: Whisk the hot water, sugar, and salt well in a medium bowl to dissolve the sugar and salt. Let cool until tepid. Stir in the ice water.

3. Put the chicken in a 1- to 2-gallon self-sealing plastic bag, and place the bag in a bowl to hold it. Pour as much of the brine as needed into the bag to cover the chicken and seal the bag. Refrigerate for 1 to 4 hours.

4. To make the rub: Combine all the ingredients in a small bowl. Drain the chicken (do not rinse) and pat it dry with paper towels. Spread the rub all over the chicken. Lightly oil a half-sheet pan. Transfer the chicken, skin side up, onto the pan and let stand at room temperature for about 15 minutes.

5. Position a rack in the top third of the oven and preheat the oven to 400°F. Roast the chicken until an instant-read thermometer inserted in the thickest part of a thigh reads at least 165°F, 50 minutes to 1 hour. Remove from the oven and let the chicken stand for about 5 minutes.

6. Using the shears or a large knife, cut the chicken into quarters. Divide the polenta among 4 soup bowls. Top each bowl of polenta with a chicken quarter. Drizzle with the pan juices and serve.