• Preheat the oven to 425°F (220°C). Place an oven-safe wire rack inside a large rimmed baking sheet or roasting pan.

Spatchcock the Chicken

• Pat the chicken dry with paper towels and place it breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Turn the chicken breast-side up and press firmly on the breastbone until the chicken lies flat.

Prep and Cook the Chicken

• Pat both sides of the chicken very dry with paper towels. The drier the skin, the better it will brown and crisp.
• Combine the melted butter, kosher salt, sweet paprika and black pepper in a small bowl.
• Brush the seasoned butter all over both sides of the chicken, making sure the skin is well coated.
• Place the chicken skin-side up on the wire rack with the legs pointing toward the outer edges of the pan.
• Roast for 45–60 minutes, rotating the pan halfway through.
• Insert a meat thermometer into the thickest part of the thigh without touching the bone. The internal temperature should reach at least 165°F (74°C). Start checking early if your chicken is smaller; a larger chicken may take longer.
• OPTIONAL: If the chicken is cooked through but you'd like the skin darker and crisper, place it under the broiler/grill for 1–3 minutes. Watch it closely, as the butter and paprika can brown quickly.
• Transfer the chicken to a cutting board and let it rest for 10 minutes. Cut the chicken lengthwise into two halves and serve one half per person.