This addictive Peruvian-inspired spice rub is reminiscent of rotisserie chicken. By spatchcocking (butterflying) the chicken, you get faster, more even cooking, which leads to perfectly cooked white and dark meat.
Place the chicken with the backbone facing up. Using kitchen shears or a sharp knife, cut along one side of the backbone until the chicken completely opens. Repeat along the other side of the backbone to remove.
Turn the chicken over so that the breast is facing up and press down to flatten. You may feel a pop if you press hard enough.
Preheat oven to 450 degrees F. Line a baking sheet with foil, and cover the foil lined sheet with a wire cooling rack.
Mix all ingredients, except chicken, together in a small bowl to form a spice paste.
Rub the spice paste all over the chicken to coat, including under the skin. To gently separate the skin, look for an opening at the top of the breast and wiggle your finger in between the skin and the meat, careful not to break.
Transfer to the baking sheet contraption and roast for 40-50 minutes, or until a meat thermometer reads 150 degrees at the thickest part of the breast and juices run clear.
Transfer to a cutting board and let rest for 10 minutes. Carve and serve with chimichurri, hot sauce, or just go full caveman.
Every oven cooks differently, so the most accurate way of telling when your chicken is done is by using a meat thermometer.