Directions:

Heat oven to 425°F. Place the chicken on the cutting board breast side down. Use kitchen shears to cut down the length of the spine on both sides. Discard the spine. Turn the bird breast side up. Gripping the 2 cut sides where the spine used to be, open up the bird, pressing down firmly at eh center to flatten it. In a small bowl, mix together the salt, garlic powder, thyme and pepper. Rub the mixture evenly over the entire chicken. Set a large cast-iron skillet on a burner over med-high heat. When the skillet is hot, add the chicken breast side down. Let the chicken brown for 5 mins, then use tongs to carefully flip the bird so the breast side is up. Set the skillet in the oven and roast for 30-40 mins or until the thickest part reaches 165°F. Remove the chicken from the oven. Either serve immediately or let cool and refrigerate for use in a picnic.