Perfect Spatchcock Chicken with Herbs

Instructions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Place the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone from tail to neck. Remove and discard the backbone.

3. 3

   Flip the chicken over and press down firmly on the breastbone with your palms until you hear it crack. The chicken should now lay flat.

4. 4

   Pat the chicken completely dry with paper towels - this is crucial for crispy skin.

5. 5

   Mix minced garlic, chopped herbs, olive oil, juice of half the lemon, paprika, salt, and pepper in a small bowl.

6. 6

   Rub the herb mixture all over the chicken, getting under the skin where possible. Make sure to coat both sides thoroughly.

7. 7

   Place the chicken skin-side up on a large baking sheet or in a cast-iron skillet. Tuck wing tips under.

8. 8

   Slice the remaining lemon half and arrange around the chicken.

9. 9

   Roast for 40-45 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

10. 10

    Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute for maximum moisture.