• Wash and dry the chicken. Remove the backbone with kitchen shears or a sharp knife (can freeze the backbone and use for stock.)
• Add parchment paper to a rimmed baking pan* Place chicken on the pan, skin side up. With the heal of your hand, press on the breast and push down to flatten - will hear a "pop", do the same on the other breast.
• Mix 3 tablespoons of my Smoky Chili Seasoning with 3 teaspoons of KOSHER salt. Rub the into the top skin, underneath the skin (be careful not to tear it), and on the underneath.

  Place the chicken UNCOVERED in a refrigerator for 24 hours, to air dry.
• Remove the chicken from the refrigerate and lat come to ROOM TEMPERATURE for 45 minutes.

  Preheat the oven to 425 degrees (I use a convection- roast setting.)
• Add cut lemon halves, and garlic halves around the chicken in the pan.

  Measure the evoo in a small bowl brush 1/2 teaspoon gently over the chicken skin; brush 1 1/2 teaspoons liberally over the garlic, and just a little to coat the lemons.

  Place in the preheated oven.
• Roast until the internal temperature reaches 165 degrees with a meat thermometer. My 4 pound chicken was done in 36 minutes with a crispy skin and tender, juicy meat. (Cook a few minutes longer if not using a convection-fan oven.)

To serve:

• Let chicken stand a few minutes before cutting and serving. Out of the oven the pan juices will thicken as they cool a bit.

  The pan juices are delicious!
• Serve each potion with lemon halves and let your guests squeeze out the softened garlic cloves. Garnish with coarsely cut flat parsley if desired.