Remove your chicken from the refrigerator 20 minutes before cooking to ensure even heat distribution. Pat it completely dry with paper towels—moisture prevents proper browning and crispy skin development.

Using kitchen shears or a sharp knife, cut along both sides of the backbone and remove it entirely, saving it for broth if desired. Flip the chicken skin-side up and press down firmly on the breastbone until it cracks and flattens completely.

Combine smoked paprika, garlic powder, onion powder, black pepper, sea salt, brown sugar, and cayenne pepper in a small bowl. Mix the olive oil, balsamic vinegar, Worcestershire sauce, minced garlic, fresh rosemary, and fresh thyme in another bowl separately.

Rub the spice mixture all over both sides of your smoky juicy spatchcock chicken recipe, pressing it gently into the skin and meat. Brush the herb-oil mixture over the top, reserving about 2 tablespoons for basting during cooking.

Preheat your oven to 450°F and heat a large cast-iron skillet over medium-high heat for 3-4 minutes until smoking. Place the chicken skin-side down and sear for 8-10 minutes until the skin turns deep golden brown.

Flip the chicken skin-side up and sear for another 4 minutes, then transfer the skillet to your preheated oven. Scatter lemon halves around the bird and pour chicken broth into the pan bottom, avoiding the skin.

Roast for 25-30 minutes until the internal temperature at the thickest thigh reaches 165°F. Baste with remaining herb mixture halfway through cooking for extra moisture and flavor development.

Remove from oven and let rest for 5 minutes before carving—this keeps the meat incredibly juicy despite the high-heat cooking method.