Dry-Brined Spatchcocked Chicken & Roasted Carrots

Method

1. The day before, set the chicken breast side down and cut out the backbone with kitchen shears, one cut along each side of it (save it for stock). Flip the bird and press hard on the breastbone until it cracks and the chicken lies flat.
2. Pat it very dry, then rub the salt over both sides and under the skin of the breasts and thighs. Set it on a rack over a tray and refrigerate, uncovered, on the bottom shelf and away from ready-to-eat food, at least 12 hours and ideally 24 (the brining time is not counted in the 75 minutes).
3. When you are ready to cook, heat the oven to 450°F with a rack in the lower third. Mash the butter with the thyme, lemon zest and pepper, and push it under the breast skin.
4. Toss the carrots, onions, garlic and oil on a rimmed half-sheet pan with a pinch of salt and spread them around the edges. Set the chicken skin side up in the middle, with some of the carrots tucked beneath the thighs.
5. Roast 40 to 45 minutes, until the skin is deep golden brown and a thermometer reads 175°F in the thickest part of the thigh and at least 165°F in the breast.
6. Rest the chicken 15 minutes on a cutting board, carve, and serve with the pan vegetables, the juices and the lemon wedges.