By removing the backbone and flattening the chicken, you ensure even cooking and crispy skin, and when combined with the unique flavours of Himalayan salt, you create a delicious and succulent dish.

1. Preheat your oven to 200°C (180°C for fan-assisted ovens) or gas mark 6.
2. Place the whole chicken breast-side down on a clean cutting board. Using sturdy kitchen shears or poultry shears, carefully cut along both sides of the backbone and remove it completely.
3. Flip the chicken over and press down on the breastbone to flatten it. This will help the chicken cook more evenly.
4. Pat the chicken dry with paper towels, ensuring the skin is as dry as possible. This will result in a crispy skin.
5. Rub the chicken with olive oil, coating it evenly. Sprinkle the Himalayan salt over the chicken, making sure to cover all areas. Add freshly ground black pepper and any additional herbs or spices you prefer.
6. Place the spatchcock chicken on a baking tray or roasting pan lined with parchment paper, skin-side up.
7. Transfer the chicken to the preheated oven and roast for approximately 35-45 minutes, or until the internal temperature reaches 75°C (165°F) when tested with a meat thermometer. Cooking times may vary, so it’s best to use a thermometer for accuracy.
8. Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more flavourful and tender chicken.
9. Carve the spatchcock chicken into serving portions and serve with your favourite sides. Enjoy the succulent meat and crispy skin seasoned with the subtle flavours of Himalayan salt!

Note: Remember to adjust the cooking times based on the size of your chicken and your oven’s performance. Always use a meat thermometer to ensure the chicken is fully cooked.