Ingredients:
- 4 to 5 lbs Whole Chicken (giblets removed)
- 1 stick (113g) Unsalted Butter, softened
- 4 large cloves Fresh Garlic, finely minced
- 1 Tbsp Fresh Thyme Leaves
- 1 Tbsp Fresh Rosemary, finely chopped
- 1 tsp Lemon Zest
- 1 Tbsp Fresh Parsley, finely chopped
- 1 tsp Kosher Salt (for butter)
- ½ tsp Black Pepper (freshly ground, for butter)
- 1 Tbsp Kosher Salt (for exterior seasoning)
- 1 tsp Black Pepper (for exterior seasoning)
- 1 Tbsp Olive Oil
Instructions:
- Make the Compound Butter: In a small bowl, vigorously combine the softened butter, minced garlic, thyme, rosemary, lemon zest, parsley, 1 tsp salt, and ½ tsp pepper until homogenous.
- Dry the Chicken: Remove the chicken from packaging, remove giblets. Pat the chicken aggressively dry, inside and out, using paper towels.
- Spatchcock: Place the chicken breast-side down. Using heavy-duty kitchen shears, cut along both sides of the backbone, removing it completely. Discard or reserve the backbone.
- Flatten: Flip the chicken over (skin-side up). Press firmly down on the centre of the breastbone until you hear a crack and the chicken lies flat.
- Prep the Pan: Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top (if using).
- Apply the Butter: Gently lift the skin over the breast meat on one side. Use your fingers to push about one-third of the herb butter underneath the skin, directly onto the breast meat. Repeat on the other side.
- Coat Exterior: Rub the remaining butter evenly over the entire outside skin.
- Final Seasoning: Rub the entire exterior with a light layer of olive oil, then season generously with the remaining 1 Tbsp Kosher salt and 1 tsp pepper.
- Position: Place the flattened chicken, skin-side up, onto the prepared wire rack or baking sheet.
- Roast: Roast for 60 to 80 minutes, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Rest: Transfer the chicken to a cutting board and let it rest for 10–15 minutes before carving.