Basic Spatchcocked Roast Chicken

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inspired by Amateur Gourmet/Serious Eats

3-4 lb whole chicken
herbs of your choice (I used rosemary and oregano)
lemon juice
salt and pepper
olive oil

Preheat your oven to 400 degrees.  Wash the chicken and pat it dry.  Set the chicken on the counter with the breastbone on the cutting board.  Using kitchen shears, cut out the chicken’s back bone.  Pick the chicken up, turn it over, and place it on a cookie sheet (lined with aluminum foil for easy cleanup).  Press down on the breast bone to flatten the chicken out.  (The breast should be in the center of the cookie sheet and the legs should be by the edges.)

Rub the chicken with olive oil (about 1 tbsp).  Use your fingers to loosen the skin and slide a few herb stems between the skin and flesh.  Finally, season generously with salt and pepper.  Slide that baby in the oven and cook it for about 45 minutes, or until a meat thermometer inserted in the joint between the thigh and body of the bird reads about 170 degrees.

Remove the chicken from the oven and squeeze a lemon over it.  Serve and enjoy.

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