Ingredients:

  • 1 whole chicken (about 3-4 lbs/1.3-1.8 kg), giblets removed
  • 2 tbsp kosher salt (30ml)
  • 1 tsp freshly ground black pepper (5ml)
  • 1 tbsp olive oil (15ml)
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped (30ml)
  • 2 tbsp fresh thyme, finely chopped (30ml)
  • 1 tbsp fresh parsley, finely chopped (15ml)
  • 1 lemon, zested and juiced
  • 2 tbsp olive oil (30ml)
  • 1/2 tsp red pepper flakes (2.5ml) (optional)

Instructions:

  1. Pat the chicken completely dry with paper towels. Combine salt and pepper. Rub evenly all over the chicken, including under the skin of the breast. Place chicken uncovered on a wire rack set in a baking sheet. Refrigerate for at least 30 minutes, or up to overnight.
  2. In a small bowl, combine the minced garlic, rosemary, thyme, parsley, lemon zest, lemon juice, olive oil, and red pepper flakes (if using).
  3. Preheat oven to 425°F (220°C).
  4. Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it completely. Flip the chicken over and press firmly on the breastbone to flatten it.
  5. Rub the herb mixture all over the chicken, ensuring it gets under the skin as well.
  6. Place the spatchcocked chicken in the roasting pan (on a wire rack if using). Roast for 45-60 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Check at the 45-minute mark to prevent burning.
  7. Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
  8. Carve the chicken and serve immediately.