Marinade: Mix lemon juice, oil, chili flakes, garlic powder, sweet paprika, salt, and pepper in a small bow. Set it aside.
Butterfly the chicken: Place the bird breast-side down on a large cutting board with the neck cavity facing you. Cut out the backbone with the kitchen shears. Cut down along the sides of the spine through the ribs. Open the chicken’s body and flip it over with the breast side up. Place the palms over the breastbone and press firmly to break that bone; you will hear a crack.
Marinate the chicken: Dry the bird thoroughly (don’t wash it). Place a large piece of aluminum foil on a baking sheet. Place the chicken on top, pour the marinade over it and rub it well to coat it with the marinade. Wrap the bird in the foil.
Refrigerate the chicken for 2 hours. Remove it from the fridge 30 minutes before roasting it to allow it to come to room temperature.
Preheat the oven to 220°C/425°F.
Roast the chicken: Open the aluminum foil and crumple the sides around the bird. Roast the chicken until cooked through; the internal temperature measured with a meat thermometer should be 75°C/165°F (Amazon affiliate link). Don’t overcook it!
Medium bird: 2-2 ½ kg/ 4 ½ - 5 ½ lbs - about 45-50 minutes at 220°C/425°F.Large bird: 3-3 ½ kg/ 6 ½ - 7.7 lbs - about 1 hour to 1 hour and 10 minutes at 220°C/425°F.
Rest the chicken for 10 minutes before serving.
The chicken can weigh between 2 – 3 ½ kg/ 4 ½ - 7.7 lb. The cooking time depends on the size.
Cooking times: Medium bird: 2-2 ½ kg/ 4 ½ - 5 ½ lbs - about 45-50 minutes at 220°C/425°F. Large bird: 3-3 ½ kg/ 6 ½ - 7.7 lbs - about 1 hour to 1 hour and 10 minutes at 220°C/425°F.
This makes the marinade pretty hot; use fewer chili flakes for a less spicy chicken.