Start by spatchcocking (butterflying) your chicken. You can either do it yourself by removing the backbone with poultry sheers or you can ask your butcher to do it for you.
On a baking sheet with a wire rack, heavily salt your chicken on both sides. Let your chicken to dry brine overnight in the fridge, or let it out of the fridge for 2-3 hours.Once the chicken is done brining, use paper towels to fully dry the skin. Coat both sides of the chicken with neutral oil (like avocado oil). Sprinkle your spices over both sides of the chicken.
Warm up your cast iron skillet at 450℉ (if you're doing it on the barbecue). Add 1-2 tbsp of ghee (my preference, but you can use avocado oil) and let the ghee melt and warm up.
Once you see slight smoke coming out of your cast iron skillet, add your chicken skin down for 3-4 minutes, or until golden brown.
Flip the chicken and cook for 45 minutes at 400℉ or until your meat thermometer reads 165℉ in the white meat and 180℉ in the brown meat.
Rest your chicken for 10 minutes on a baking sheet with a wire rack.Once rested, carve your chicken and serve. Enjoy! Optional: Add 1 tbsp of flour and 1 tbsp of butter to the chicken drippings in the cast iron skillet and whisk until combined. Whisk in a cup of chicken stock and you will get a delicious gravy to go along with your chicken.
