Herb-Butter Spatchcocked Chicken

Instructions

1. 1

   Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).

2. 2

   In a small bowl, combine the softened unsalted butter with the chopped rosemary, thyme, minced garlic, and lemon zest. Mix well until all ingredients are incorporated.

3. 3

   Season the spatchcocked chicken liberally with salt and pepper on both sides.

4. 4

   Gently loosen the skin from the chicken breast and thighs using your fingers or a small spoon.

5. 5

   Spread the herb-butter mixture evenly underneath the skin of the chicken, as well as on the outside of the skin.

6. 6

   Place the chicken on a roasting tray or a large cast-iron skillet.

7. 7

   Roast the chicken in the preheated oven for approximately 45 minutes to 1 hour, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the skin is golden and crispy.

8. 8

   Remove the chicken from the oven and let it rest for 10 minutes before carving.

9. 9

   Carve the chicken, serve, and enjoy!