Spatchcock Roast Chicken

Instructions

Preheat the oven to 450ºF (232°C).

Place the chicken breast side down on a cutting board. Using poultry shears, cut along both sides of the backbone and remove the backbone (save it for stock). Turn the chicken breast side up and open the cut underside of the chicken like a book. Press firmly against the breastbone until it cracks.

Place the chicken in a roasting pan, skin side up. Gently lift the skin around the breast and insert half of the softened butter and the chopped parsley and thyme. Rub the remaining butter over the outside of the chicken. Season the chicken with salt and pepper.

Tuck the garlic cloves under the chicken, squeeze half of a lemon over the chicken. Add the wine to the roasting pan.

Roast the chicken, uncovered, for 20 minutes. Baste the chicken with the pan juices. Reduce the heat to 325ºF (163°C) and continue roasting, basting every 15 minutes, until the thigh wiggles easily, the juices run clear, and a meat thermometer inserted into the thickest portion registers 165ºF (74°C), 35 to 50 minutes.

Squeeze the remaining lemon half over the chicken and allow to stand 5 to 10 minutes before carving.

Mains