Roasted Spatchcocked Chicken on Bread with Herbs and Lemon
Prep: 25 mins
Total: 1 hr
- 1Preheat oven to 425 degrees. Cut chicken along backbone on 1 side with kitchen shears and open it like a book. Turn over and press to lay flat. Slather with 2 tablespoons butter; season all over with salt.
- 2Spread remaining tablespoon butter on 1 side of bread slices. Place side by side, buttered side up, on a parchment-lined rimmed baking sheet and lay chicken on top. Roast until chicken is golden brown and a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees, 30 to 35 minutes.
- 3Remove chicken from oven; let rest on baking sheet 10 minutes. Scatter with herbs; squeeze lemon juice over chicken. Cut chicken and bread into serving pieces; place on a platter. Pour pan juices over chicken and serve.
- 1 whole chicken (3 1/2 to 4 pounds)
- 3 tablespoons unsalted butter, room temperature
- 1 1/2 teaspoons chunky sea salt
- 6 slices rustic bread (from about 1/2 loaf), 3/4-inch thick
- 1 cup fresh Thai or regular basil leaves
- 1 cup fresh mint leaves
- 1 lemon, halved
To spatchcock a chicken, cut along each side of the backbone with shears. Remove the backbone, and reserve it for stock (it can be frozen up to three months). Turn the bird breast side up; flatten it with your palm.