Spatchcocked Roast Chicken

Ingredients

• 1 large chicken, about 4 to 5 pounds
• 2 tablespoons light olive oil or other neutral-flavored oil, such as canola or vegetable, divided
• Kosher salt and freshly ground black pepper
• 1 teaspoon baking powder
• 2 teaspoons chopped fresh parsley, thyme, rosemary, oregano, marjoram, savory, or a mix, optional
• 1 medium onion, roughly chopped
• 1 medium carrot, peeled and roughly chopped
• 1 medium rib celery, roughly chopped
• 1 bay leaf
• 1 cup dry vermouth or sherry
• 1 teaspoon soy sauce
• 3 tablespoons unsalted butter
• 2 teaspoons juice from 1 lemon

Directions

1. Set a rack in the upper-middle of the oven, then heat the oven to 500 degrees F (260 degrees C). With sharp kitchen shears, cut the backbone out of the chicken, then chop that backbone into 5 to 6 pieces, each about 1-inch-long, and reserve them. Lay the chicken skin side up on a cutting board and press firmly on the breastbone until it flattens. Move the chicken to a wire rack fitted inside a foil-lined rimmed baking sheet, arranging it with the breasts over the center of the pan and the legs nearer the outer edge.
2. Pour 1 tablespoon (15ml) oil over the chicken. In a small bowl, stir together kosher salt, using 1 tablespoon (15g), ground black pepper, using 1/2 teaspoon, and, if you are using it, baking powder, using 1 teaspoon (5g). Scatter the mixture across the chicken, add the herbs if using, and massage the seasonings over the skin so everything is evenly coated.
3. Roast until an instant-read thermometer reads 150 degrees F (66 degrees C) in the thickest area of the breast near the bone, and the spot where the thigh meets the body reaches at least 175 degrees F (80 degrees C), about 45 minutes. If the skin is browning faster than you want, lower the oven temperature to 450 degrees F (232 degrees C).
4. While the chicken roasts, warm the remaining 1 tablespoon (15ml) oil in a small saucepan over high heat until it shimmers. Add the reserved backbone pieces and cook, stirring often, until deeply browned, about 3 minutes. Stir in the onion, carrot, and celery, and continue cooking, with frequent stirring, until the vegetables just start to take on color, about 3 minutes. Add the bay leaf, then pour in the vermouth or sherry and 1 cup (240ml) water, scraping the browned bits from the bottom with a wooden spoon. Lower the heat enough to hold a simmer and cook for 20 minutes. Strain, discard the solids, and return the liquid to the saucepan. Boil over medium-high heat until reduced to about 1/3 cup (80ml), about 7 minutes. Take the pan off the heat and whisk in the soy sauce, butter, and lemon juice. Taste and season with salt and pepper.
5. Take the chicken out of the oven, move it to a cutting board, cover it loosely with foil, and let it rest for 5 minutes before carving. Serve with the hot jus.