Place your cast iron skillet in a cold oven, set the oven temp to 450°F and bring the cast iron skillet to temp while you prep the chicken.

To spatchcock your chicken, you simply remove the spin with a pair of kitchen shears (as seen here

), then you'll flip the bird over and using two hands, firmly press down on the breast bone to crack it so that the bird lays flat.

When your chicken has been spatchcocked, prepare your spice blend by combining the salt, black pepper, orange zest, brown sugar, cinnamon, garlic and rosemary in a small ramekin, mixing to combine well.

Carefully remove the hot cast iron from the oven and set it on a trivet (to prevent damaging your countertops), and drizzle the bottom with 2 TBSP of olive oil.

Generously dress your chicken with the spice rub, making sure to cover every inch of exposed skin. Don't worry about putting spices on the interior.

Picking up the chicken by the drumsticks, carefully lay the chicken breast side down, ensuring that the entire bird lays flat with the legs tucked in to get maximum exposure to the hot skillet.

Transfer the chicken to the oven and cook it on the middle rack at 450°F for 45 minutes.

Remove the chicken from the oven, flip it over being careful not to rip the skin off of the front, and place it back in the oven to cook for an additional 10 minutes.

Remove from the oven, let cool for 5 minutes, and serve.