Oven Roasted Chicken

1: Spatchcock the chicken by removing the backbone and pressing hard on the breast to flatten.

2: Dry brine the chicken with 3-4 tablespoons of kosher salt and refrigerate for at least eight hours or overnight for the best results.

3: Prepare the dry rub by mixing together the brown sugar, smoked paprika, salt, and black pepper.

4: Preheat the oven to 400°F.

5: Pat the chicken dry and season generously with the dry rub, then place it on a roasting pan with a rack.

6: Roast the chicken until the internal temperature reaches 165°F in the thickest part of the breast.

7: Let the chicken rest for 10 minutes before cutting.

8: For the chimichurri sauce, process cilantro, parsley, red wine vinegar, kosher salt, dried oregano, and crushed red pepper flakes in a food processor until slightly smooth.

9: Transfer to a bowl, whisk in Greek yogurt and remaining olive oil, and season with salt to taste.