About the Recipe
Ingredients
1 whole chicken (approximately 5 pounds)
1/2 cup unsalted butter, softened
2 TBSP chopped fresh parsley
2 TBSP chopped fresh herbs of choice (e.g., thyme, rosemary, basil)
1 1/2 tsp minced garlic
2 TBSP chopped shallots
1 TBSP lemon juice
1 tsp salt
1/2 tsp ground black pepper
Preparation
Preparation
Preheat oven to 425* Fahrenheit
Place the chicken breast side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Discard the backbone or save it for stock.
Flip the chicken over and press firmly on the breastbone until you hear a crack, flattening the chicken.
In a small bowl, mix the butter, thyme, basil, rosemary, garlic, shallots, lemon juice, salt, and pepper.
Tuck the wings underneath the chicken. Carefully loosen the skin from the breast and thigh areas with your fingers and rub half of the butter mixture under the skin. Rub the remaining butter over the top of the chicken.
Place the spatchcocked chicken on a baking sheet or in a roasting pan, breast side up.
Roast in the oven for 40-45 minutes, or until a thermometer inserted in the thickest part of the chicken reads 165 *Fahrenheit.
Remove from the oven and let the chicken rest for at least 10 minutes before serving.