Whole Spatchcocked Roast Chicken with Herb Butter

Ingredients

• 1 whole chicken (4-5 lbs)
• 4 tbsp dairy-free butter, softened
• 2 tbsp fresh chopped herbs (rosemary, thyme, parsley)
• 3 cloves garlic, minced
• 1 lemon, zested
• salt and pepper to taste
• 2 carrots and 1 onion, for the pan

Method

1. 1

   Preheat oven to 425°F. Using kitchen shears, cut along both sides of the backbone and remove it, then flip the chicken over and press down firmly on the breastbone until it lays flat.

2. 2

   Mix dairy-free butter, herbs, garlic, and lemon zest together.

3. 3

   Gently loosen the skin over the breast and thighs, and spread half the herb butter directly underneath — this puts the flavor right against the meat instead of just on the surface.

4. 4

   Rub the remaining butter over the skin, season generously with salt and pepper, and place the chicken flat over a bed of carrots and onion on a sheet pan.

5. 5

   Roast 45-50 minutes until the skin is golden and the thickest part of the thigh reads 165°F. Spatchcocking like this cooks the bird faster and more evenly than roasting it whole and upright, since there's no thick center mass insulating the middle.