Spatchcock cast iron roasted chicken

Spatchcock the chicken: snip through the backbone with heavy duty kitchen shears, flip, and press on the breast until the breastbone snaps.

In a large Dutch oven, combine 10 cups of water, half a cup of coarse salt, a third of a cup of sugar and two bay leaves; bring to a boil, remove from the heat and cool completely to room temperature.

Brine the chicken in the fridge for 12 hours.

Set a wire rack on a baking sheet, pat the chicken completely dry and apply the spice rub, which has no salt.

Air dry in the fridge 10 hours or overnight.

Take the chicken out two hours before cooking and leave it in the oven with just the light on to come closer to room temperature.

Heat a cast-iron pan on medium with a drizzle of oil; brown the chicken breast side down about six minutes.

Flip and place immediately in a 425 degree preheated oven for 30 minutes.

Rotate the pan and roast another 20 to 30 minutes, until browned and crispy and the juices run clear between leg and thigh.

Rest 10 minutes before carving.