Creator @jackiehartlaub shares a simple yet elegant recipe for spatchcock roasted chicken. The chicken is coated in a savory lemon-butter herb mixture and roasted to golden perfection, creating delicious pan juices for a built-in sauce.
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Preheat your oven to 400°F (200°C).
In a medium bowl, combine the melted butter, lemon juice, and dried Italian seasoning. Stir to combine.
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. Press down firmly on the breastbone with the heel of your hand until you hear a crack and the chicken lies flat.
Pat the chicken skin dry with paper towels.
Place the flattened chicken in a roasting pan. Pour the butter mixture over the chicken and use a basting brush to ensure it's evenly coated.
Pour the chicken broth into the bottom of the roasting pan, around the chicken.
Roast for about 1 hour. Halfway through cooking (at the 30-minute mark), baste the chicken with the pan juices.
Once the chicken is cooked through and the skin is golden brown, remove it from the oven and let it rest for 10-15 minutes before carving.
Strain the pan juices through a fine-mesh sieve into a gravy boat or serving dish.
Serve the chicken with the pan juices drizzled over the top.
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