Preheat oven to 450 degrees.

Place chicken, breast side down, on a cutting board. With a heavy knife, cut out the backbone, cutting down one side then the other. You want to end up removing a strip roughly 3/4” to 1” wide.

Flip the chicken over so the breast is up and carefully pull the cut edges open, pushing down firmly once the cavity is spread. The idea is to flatten the chicken so that it can cook quickly, and evenly.

Salt and pepper the entire bird, then place breast side up on a shallow roasting pan.

To make the glaze, simply combine the ingredients and whisk until smooth.

Bake until the thighs reach 155 degrees - about 40-55 minutes depending on the size of the chicken- liberally brush the entire top of the bird with the glaze.

Continue baking until thighs reach 165 degrees.

Let chicken rest for about 10 minutes before carving.