Herb-Roasted Spatchcock Chicken

A chicken that has been "spatchcocked," or "butterflied," will cook evenly and have a golden, crispy skin. Garlic, rosemary, thyme, and lemon are added to this herb-roasted patchcock chicken to create a moist, flavourful dish.  Ideal for Sunday feasts or midweek dinners!

Ingredients:
1 whole chicken (3-4 lbs)
3 tbsp olive oil
4 garlic cloves, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 lemon (zested + sliced)
1 tsp salt
1 tsp black pepper
1 tsp paprika (optional for extra color)

Tools You’ll Need:
Sharp Tools  knife used by chefs (for spatchcocking)
A cutting board
Bowl for mixing
Baking sheet or roasting pan
Meat thermometer 
(for easy preparation, check out our premium Sharp Blades blades!)

Prep Time for Cooking: 15 minutes
Cook for 45 to 50 minutes.
In all, 60–65 minutes

Directions:
Chicken Spatchcock:
On a chopping board, arrange the chicken breast-side down.  Remove the backbone by cutting it along both sides with sharp kitchen shears.  Turn the chicken over and flatten it with a firm press.

To prepare the herb marinade:
Combine the lemon zest, olive oil, garlic, rosemary, thyme, salt, and pepper in a bowl.  Apply the mixture all over the chicken, including under the skin.

Set the oven:
Temperature to 425°F (220°C) for the ideal roast.  Arrange the chicken skin-side up on a roasting pan with slices of lemon below.  The interior temperature should reach 165°F (74°C) after 45 to 50 minutes of roasting.  Before carving, let it rest for ten minutes.

Nutritional Info (Per Serving – 4 oz)
Calories: 240
Carbs: 2g
Protein: 28g
Fat: 13g 
Fiber: 0g
Sugar: 0g
(Nutritional values are approximate.)

Pro Tip for Extra Crispy Skin: 
To ensure optimal airflow, roast the chicken on a wire rack after patting it thoroughly dry before seasoning.