Garlic Butter Spatchcock Chicken

In a small bowl, combine the melted butter, savory herb blend, and garlic powder. Mix well to create the garlic butter sauce.

To spatchcock the chicken, place it breast-side down on a cutting board or in a pan. Using sturdy kitchen shears, cut along both sides of the backbone to remove it.

Flip the chicken over so it is breast-side up. Tuck the wing tips under the chicken.

Press down firmly on the breastbone with the palms of your hands until you hear a crack and the chicken lies flat.

Pat the chicken skin dry with paper towels.

Pour and brush the garlic butter mixture evenly all over the chicken, ensuring it's fully coated.

Pour the chicken broth into the bottom of the roasting pan around the chicken.

Roast in a preheated oven at 425°F (218°C) on a lower rack for about 45 minutes, or until cooked through.

For extra crispy skin, broil for a few minutes at the end of cooking, watching carefully to prevent burning.

Remove the chicken from the oven and let it rest. Strain the pan drippings to use as a gravy or sauce.

Carve the chicken and serve immediately.