It’s true, it IS perfect!

3 sprigs rosemary
3 sprigs thyme
3 sprigs sage
1 3-5 pound chicken (spatchcocked)
Kosher salt and freshly ground black pepper (to taste)
3 tablespoons spice blend (like sumac, rose petals, toasted sesame)
2 tablespoons olive oil
parsley (leaves only, to garnish)

Preheat the oven to 450ºF. Line a baking sheet with a baking rack and place rosemary, thyme and sage in the center of the rack.
Remove the chicken from the refrigerator and allow to come to room temperature at least 30 minutes before cooking.
Place the chicken on the prepared baking sheet. Season the chicken with salt and pepper to taste. Sprinkle your favorite spice blend all over the top of chicken and drizzle with olive oil.
Place in the oven and roast for 25 minutes. Reduce the temperature to 400ºF and allow to cook until the juices run clear and the internal temperature registers 165ºF, about 20 minutes.
Remove from the oven and allow to rest for at least 10 minutes. When cool enough the handle, break the chicken down into 8 parts, garnish with parsley leaves and serve!
Tip: Use any combination of your favorite spices and herbs to give this dish your signature spin!