Spatchcock Roast Chicken

Preheat the oven to 400°F. Take the chicken out of the fridge and allow it to come to room temperature. Pat it dry with a paper towel.

If you have a whole chicken and it's not flattened, you'll need to spatchcock it. If you don't know how to spatchcock a whole chicken, read the text above for instructions on how to do it.

Place the spatchcocked chicken in an oven-safe dish and coat it evenly with avocado oil using your hands.

In a small bowl, mix together paprika, garlic powder, Montreal steak spice, salt, and pepper.

Sprinkle the spice mixture evenly over the chicken, using a spoon to help distribute it evenly.

Place the dish in the oven and roast the chicken for approximately 1 hour to 1 hour and 15 minutes.

Check the internal temperature of the chicken before removing it from the oven. It should be at least 165°F.

Once the chicken is out of the oven, cover it with foil for 10 minutes but do not close the edges to make sure the heat can still escape. Cut, serve, and enjoy!