Butter, lemon and herbs are a classic combination with roast chicken. Spatchcocking or butterflying the chicken shortens the cooking time and creates a flatter surface for more even browning i.e. crispiness of the skin. Delicious! Give it a try.
¼cupfresh parsley leaves
6fresh sage leaves
1tablespoonfresh rosemary leaves
1scallion roughly chopped
1medium clove garlicminced
1teaspoonfreshly ground black pepper
1tablespoongrated lemon zestfrom 1 lemon
1whole chicken3.5-4 pounds
Butterfly the chicken.
Adjust an oven rack to the upper-middle position and preheat the oven to 450F
Combine parsley, sage, rosemary, scallion, garlic, salt, pepper, lemon zest, and butter in a food processor and process until a paste is formed.
Separate the chicken skin from the breasts. Rub the herb mixture under the skin.
Set a wire rack on a rimmed baking sheet lined with aluminum foil.
Position the chicken so that the breasts are in the center of the baking sheet and the legs are close to the edges. Roast until the thickest part of the breast and thigh register at 74C (165F) on an instant-read-thermometer, around 35 to 45 mins.
Transfer chicken to a cutting board, tent loosely with foil, and allow to rest for 10 minutes, then carve and serve.