Spatchcock Chicken

Did the title grab your attention? A spatchcocked chicken is one that has had its backbone removed so you can flatten the chicken and cook it faster. I had read about this procedure and it seemed like way too much work for the likes of me. However, wouldn't you know I happened to see one of these cute little birds in the Arbor Farms meat case all ready semi-deboned and ready to cook? Had to try it and it was DELISH!

1 semiboneless chicken- the brand I bought was Bell & Evans.
Salt, pepper
1 large onion in wedges
Vegetable oil

1. Sear the chicken: Heat the oven to 400°F. Heat the cast iron pan over medium heat until hot, about five minutes, then add the vegetable oil and swirl to coat the pan. Lay the chicken in the pan skin side down and let it sear for four minutes, or until the skin is crisp and brown. Gently flip the chicken skin side up - the skin should release from the pan if it is browned properly; if it sticks in spots, use a metal spatula to gently scrape it loose from the pan. Add the onion wedges.
2. Roast the chicken: Slide the pan into the oven. (If you have one, insert a probe thermometer into the deepest part of the breast.) Roast the chicken until it reaches 160°F to 165°F in the breast, and 170°F or higher in the joint between the thigh and the drumstick, about 40 minutes.
3. Let the chicken rest for ten minutes before carving.