ROASTED SPATCHCOCK LEMON-HERB CHICKEN

To spatchcock a chicken you simply remove the backbone with kitchen shears and tuck the drumsticks into slits that you make with a paring knife at the bottom of each breast. This method reduces the grilling time and ensures more even cooking, plus it is easier to flip over on the grill without the legs falling off.

1 (2 to 2½ lb /1 to 1.5 kg) whole roasting chicken

2 cloves garlic, pushed through a garlic press

3 T extra-light olive oil or grape seed oil

2 T chopped fresh rosemary

1 T fresh oregano leaves

1 T fresh thyme leaves

Zest and juice of 2 lemons

Sea salt and freshly ground black pepper

Place chicken, breast side down, on a plastic cutting board used for raw meats only.

Cut out the backbone with kitchen shears.

Remove skin from backbone and place in a plastic baggie and freeze for making chicken noodle soup or stock.

Flip the chicken over and using the heel of both hands, flatten breastbone and tuck wing tips under.

To keep the chicken from falling apart, cut two holes at the bottom of the breasts, on each side, and slip the knobby ends of the drumsticks through the slits.

Place chicken in a roasting pan or large cast-iron skillet.

Preheat oven to 400 F degrees.

In a small bowl, mix together the garlic, oil, rosemary, oregano, thyme, lemon zest and juice.

Season to taste with salt and pepper.

Spread the mixture all over the chicken and roast in oven for 45 minutes, or until temperature in thickest part of breast reads 165 F degrees with an instant read thermometer.

Remove to a cutting board and let rest 10 minutes before carving.

Serves 4