The spice blend is simple: a mix of parsley, thyme, rosemary, garlic and lemon and of course, unsalted butter, all tossed and roasted to perfection.
Whole spatchcocked chicken, kosher salt, freshly ground black pepper, extra-virgin olive oil, dried parsley, dried thyme, fresh rosemary, garlic cloves, head of garlic, large lemon.
Pat your chicken dry with paper towels. Season with kosher salt and freshly ground black pepper on all sides and inside the chicken cavity. Place on a large sheet tray lined with parchment paper and dry brine.
When your chicken is ready to roast, preheat your oven to 425 degrees, convection if you have it. In a small bowl, mix together your extra-virgin olive oil, parsley, thyme, rosemary and grated garlic. Season with kosher salt and black pepper. Mix well until incorporated.
In a large baking dish or large cast iron that will fit your chicken fully, place your chicken in, and add in your head of garlic (halved) and your lemon (halved) around the chicken. Pour over your herb mixture and make sure it’s coating all over the chicken. Pat well and spread around until evenly distributed all across the bird.
Place in the preheated oven and roast for 40 to 50 minutes, until crispy on the outside and cooked fully on the inside.
When fully cooked, remove, and let rest for about 15 minutes. Carve, plate, and pour over any remaining pan juices, in addition to including a squeeze of the lemon and roasted garlic that has been cooked and charred with the chicken.