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*Note: the original recipe specified dried thyme.
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Preheat the oven to 425 degrees.
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If using a whole chicken/spatchcocking: Place 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.
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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 the center to flatten it.
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For chicken pieces: Rub the spice mixture all over the chicken pieces and brown on both sides for 5 minutes each side.
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In a small bowl, mix together the salt, garlic powder, thyme (or other dried herb of choice) and black pepper. Rub the mixture evenly over the entire chicken.
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Set a large cast-iron skillet on a burner over medium-high. When the skillet it hot, add the chicken breast (or chicken pieces) side down. Let the chicken brown for 5 minutes, then use tongs to carefully flip the bird so the breast side is up. Brown the other side 5 minutes.
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Set the skillet in the oven and roast for 30 to 40 minutes, or until the thickest part reaches 165 degrees. Depending on if you use a whole chicken, bone-in chicken pieces or boneless, roasting time will vary. It only took about 25 minutes for our chicken pieces to roast all the way through.
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Either serve immediately or let cool and refrigerate for use in a picnic.
