Follow these straightforward steps to prepare your Thanksgiving Roasted Spatchcock Chicken:

1. Preheat Your Oven: Preheat the oven to 450°F (232°C). This high temperature will help achieve crispy skin.

2. Prepare the Chicken: Place the whole chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken over and press down firmly on the breastbone to flatten it.

3. Season the Chicken: In a small bowl, mix olive oil, kosher salt, black pepper, paprika, garlic powder, onion powder, thyme, lemon juice, and lemon zest. Rub the seasoning mixture all over the chicken, ensuring to get under the skin for maximum flavor.

4. Marinate (Optional): For added flavor, let the chicken marinate in the refrigerator for 30 minutes to an hour, covered with plastic wrap.

5. Prepare the Baking Sheet: Place a wire rack on a baking sheet. If you’re using vegetables, spread them around the edges of the rack.

6. Arrange the Chicken: Place the seasoned spatchcocked chicken on the wire rack, skin side up. Tuck the wing tips under the body to prevent them from burning.

7. Roast the Chicken: Place the baking sheet in the preheated oven. Roast for 45-60 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

8. Let It Rest: Once cooked, remove the chicken from the oven and let it rest for at least 10-15 minutes. This allows the juices to redistribute throughout the meat.

9. Carve and Serve: After resting, carve the chicken using a sharp knife or kitchen shears, and arrange on a serving platter.