“Spatchcocking” is simply another term for butterflying. Removing the backbone and roasting the chicken flat ensures quicker, more even cooking.
Spatchcock Roast Chicken
3 large carrots
3 ribs celery
1 red onion
6-8 small-medium red potatoes
1 4-5 pound roasting chicken
1 lemon sliced
Cut vegetables into 2 inch pieces. Quarter potatoes. Quarter again if potatoes are too large. You want all of the vegetables to be of similar size so they will roast evenly. Season with freshly ground pepper, kosher salt and provencal herbs. Toss with a tablespoon of olive oil to evenly coat. Set aside.
Preheat oven to 425 degrees.
Place a whole chicken breast-side down on a large rimmed baking sheet, thigh end close to you. Using good poultry shears, cut along one side of the backbone and repeat on the other side, cutting through the rib bones. Remove backbone. Turn the chicken over, press hard on the breast bone until it cracks and flattens.
Place chicken, breast side up into a large roasting pan. Rub with olive oil, season with freshly ground pepper and kosher salt. Sprinkle with provencal herbs. Carefully lift skin at the top of each breast and slide in 2 lemon slices. Do the same for each thigh.
Arrange vegetables around chicken. Add remaining slices of lemon.
Roast chicken 50-60 minutes, until the thickest part of the breast registers 165 degrees on an instant read thermometer. Stir vegetables after 30 minutes. Roasting times will vary. Go with the thermometer, not the clock.
Move the chicken to a cutting board. Let rest for 10 minutes before carving. Serve with roasted vegetables.