Spatchcock Roast Chicken with Pan Sauce

Preheat your oven to 400°F (200°C).

Place the chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone to remove it.

Flip the chicken over and press firmly on the breastbone with the heel of your hand to flatten it.

Rub the chicken all over with about 1 tablespoon of cooking oil, then season generously with rosemary salt.

Heat a large, oven-safe skillet over high heat until very hot. Add the remaining tablespoon of oil.

Carefully place the chicken skin-side down in the hot pan. Place a piece of aluminum foil over the chicken, then set another heavy pan on top to press it down.

Sear for 5 minutes on the stovetop, then transfer the entire skillet setup to the preheated oven.

Roast for 30 minutes.

Carefully remove the skillet from the oven. Remove the top pan and foil, then flip the chicken so it is skin-side up.

Return the skillet to the oven and roast for another 25 minutes, or until the chicken is cooked through and the skin is golden brown.

Remove the chicken from the pan and place it on a wire rack to rest for 15 minutes before carving. Do not discard the pan drippings.

To make the pan sauce, place the skillet with the drippings back on the stovetop over medium heat. Add the finely chopped onion and cook until softened.

Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom.

Pour in the chicken stock, bring to a simmer, then whisk in the butter until melted and the sauce has slightly thickened.

Carve the rested chicken, plate, and pour the warm pan sauce over the top to serve.