Using the spatchcock method allows the chicken cook evenly and gives you all crispy skin. This is one of my favorites! [ingredients]
Molly’s A to Z or Idahoan Blend
2. Remove the spine from the chicken by cutting down both the right and left side with shears
4. Mix 2/3 brown and white sugar mix with 1/3 salt, spices, and Molly’s Blend
5. Rub the chicken with olive oil and coat with the sugar/salt combination
6. Bake for 45 minutes, or until thermometer reads 160 F when inserted into thickest part of chicken breast
7. Tent with aluminum foil if the rub starts to darken