SPATCHCOCKED CHICKEN WITH HERB BUTTER

Spatchcocked Chicken With Herb Butter image

Provided by Melissa Clark

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup unsalted butter (1/2 stick), at room temperature
4 garlic cloves, finely grated or minced
2 teaspoons minced fresh parsley leaves
2 teaspoons minced mixed fresh herbs - any mix of mint, oregano and marjoram
1 1/2 teaspoons minced fresh thyme leaves
1/2 teaspoon minced fresh rosemary leaves
1 3/4 teaspoons fine sea salt
1 teaspoon herbes de Provence
1/2 teaspoon finely grated lemon zest
1/2 teaspoon freshly ground white pepper
1/2 teaspoon freshly ground black pepper
1 (3 1/2- to 4-pound) chicken, spatchcocked and dried with paper towels (see Note)
Lemon wedges, for garnish

Steps:

In a medium bowl, mash together the butter, garlic, parsley, mixed herbs, thyme, rosemary, salt, herbes de Provence, lemon zest, white pepper and black pepper. Rub three-quarters of the mixture all over the chicken, including under the skin. (Reserve the remaining herb butter for serving.) Place the chicken, breast-up, on a rimmed baking sheet and refrigerate it, uncovered, for at least 2 hours and up to overnight.
Heat oven to 450 degrees. Roast chicken until it is just cooked through (the meat will no longer be pink and the juices will run clear; an instant read thermometer inserted into the thigh will read 165 degrees), 40 to 55 minutes. Let the chicken rest on a cutting board for 10 minutes before carving. Serve it topped with the reserved herb butter and lemon wedges.