This is more a stylistic and better cooking thing as well as a flavor delivery method. By spatchcocking the bird, it makes brining the bird easier as well as more even cook results. The dark meat gets done at the same time as the white meat plus crispy skin. This method also makes for a great presentation. So lose the backbone and get better roast chicken. I hope you like it.

Brine:
1/2 cup brown sugar
1/4 sea salt
2 tablespoon Seek Lavender poultry seasoning
1 teaspoon thyme
1 teaspoon rosemary
4 cups water
2 cups ice
Chicken:
1 3.5 to 4.5 pound chicken
6 tablespoons oil, divided
1 teaspoon Seek Lavender poultry seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Old Bay seasoning

Food safe plastic bag.

In a 4 quart pan add water, brown sugar, salt, Seek lavender poultry seasoning, rosemary, and thyme. Bring to a boil and cook until the salt and sugar have melted. Add ice and cool until room temperature.

Cut out back bone of chicken making sure to get all the small bone shards – you don’t want to be spitting out bone pieces at the table.

Add chicken and brine in a food safe plastic bag. Seal the bag and refrigerate for 1 hour.

Heat oven to 350.

In a Dutch oven use 3 tablespoons of oil to coat bottom.

Remove chicken from bag; pat dry with towel.

Add chicken to Dutch oven; lay flat.

Coat with oil.

Add poultry seasoning, onion powder, garlic powder, Old Bay and paprika. Rub over skin.

Bake for 80-90 minutes or until chicken reaches 165 internal temperature.

Remove from oven; cover and let rest for 15 minutes.

Carve and serve.