Spatchcock Roasted Chicken

 

Spatchcock Chicken

4 pound chicken

sea salt

black pepper

Flavored Butter

4 tablespoons butter

1 tablespoon olive oil

2 tablespoons parsley, chopped

2 garlic cloves, minced

1 tablespoons lime juice

1 teaspoon lime zest

1 teaspoon salt

freshly ground pepper

1. wash and dry chicken. Remove the spine with kitchen scissors by cutting ribs alongside both sides of spine. Open rib cage, turn chicken breast side up, and press down with the palm of your hands until breast bone cracks, and chicken lays fully flat

2. separate skin from meat of breast, thigh and drumstick using a small rubber spatula or your fingers. Season both sides with salt and pepper, and place on a parchment paper lined baking tray

3. mix all ingredients o flavored butter. Spread 2/3 mixture underneath chicken skin, massaging well to spread all around. Dot remaining butter on top of chicken

4. bake chicken at 425° for 45 minutes, basting once in a while. Remove from oven, and rest for 10 minutes before cutting

Spatchcock chicken is very easy to split in serving pieces, so just place it whole on the table!