Garlic Herb Spatchcock Chicken

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Garlic-Herb Roasted Spatchcock Chicken

1 (5-6 lb) whole chicken
1 Tbsp olive oil
1 Tbsp chopped sage
1 Tbsp chopped thyme
2 tsp chopped rosemary
1 large lemon, sliced
5-6 garlic cloves, crushed
Salt
Freshly ground pepper

Preheat oven to 400 degrees. Using poultry shears, cut along
each side of the chicken backbone and remove it. Turn the
chicken breast side up and press on the breastbone to flatten
the chicken. Generously season with salt and pepper. Combine
olive oil, sage, thyme and rosemary, rub the chicken all over
with the mixture. Line the bottom of a roasting pan or large
baking dish with lemon slices and garlic, transfer the chicken
skin side up. Roast for 45 minutes, until the skin is browned
and an instant-read thermometer inserted in an inner thigh
registers 160 degrees. Transfer the chicken to a cutting board
and let rest for 10 minutes before serving.