Servings: 6

Ingredients

• 4 lb whole chicken
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp garlic powder 
• 8-10 lemon slices
• 6 fresh thyme sprigs
• tbsp fresh ginger slices

• Flavored Butter:
  • 4 tbsp unsalted butter, softened
  • 1 tbsp olive oil, plus more to drizzle
  • 1 tbsp fresh chervil (or parsley) finely chopped
  • 2 garlic cloves, minced
  • ½ tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp salt
  • ⅛ tsp black pepper

Directions

• Preheat oven to 425˚F. 
• Spatchcock the chicken.
  • Place chicken breast-side down with the wings / neck facing towards you. To remove the spine, use kitchen shears to cut through the ribs right next to the spine along both sides. Open rib cage and use a heavy knife to score down the sternum. This will help pop out the bones and fully flatten the chicken. 
• Season inside the chicken with salt, pepper and garlic powder. 
• Make a bed of lemon slices, thyme sprigs, and fresh ginger slices (or aromatics of choice) on parchment-lined, rimmed baking half sheet.
• Flip the chicken over breast side up and set over the bed.  Push chicken firmly down so it lays completely flat.
• In a small mixing bowl, combine the flavored butter ingredients.
• Mash with fork for a couple of minutes until lemon juice is mostly incorporated into butter. 
• Spread mixture all over chicken and under the chicken skin.
• Sprinkle chicken generously with remaining olive oil, salt and black pepper to taste.
• Bake uncovered at 425˚F for 45 minutes or until an instant read thermometer reads 160˚F when inserted into thickest part of chicken breast*. 
• Remove from oven and rest uncovered 10 minutes on a cutting board before serving.

Chef’s Notes

*Don’t over-bake or the breast will be dry. Keep in mind internal temp will rise another 5-10 degrees after it comes out of oven.

Suggested Pairings

Pinot Grigio or Sauvignon Blanc.