Use poultry shears to remove the backbone from the chicken. Cut alongside one of the backbone, then cut the other side to remove the whole backbone from the bird. Discard the backbone, or use it to make a stock.

Position the chicken breast side up. Intertwine your hands, and use moderate pressure to flatten the breastbone.

Use your hands to apply the wet rub all over the top of the skin. Pull back the skin gently, and place as much rub under the chicken skin as you can.

Refrigerate overnight.

Remove, and let rest for at least 20 minutes

Preheat oven to 425 degrees F.

Position top oven rack at least 8 inches from the top of the oven.

Line the bottom of a roasting rack with aluminum foil.

Lightly grease the top rack. Place the sliced lemon, garlic cloves, and basil leaves along the middle of the rack.

Place the spatchcock chicken over the aromatics.

Roast for 50 to 65 minutes, or until a meat thermometer inserted into the breast reads 175 degrees F.