Roast Chicken

1 Whole Chicken, Spatchcocked (Reserve the backbone)

1 Head of Garlic, peeled, cloves left whole

2 Lemons

1 Small Onion, quartered

1 Tbsp. Thyme

1 Tbsp. Rosemary

1 Tbsp. Sage

2 Tbsp. Salt

2 Tsp. Freshly Ground Black Pepper

2 Tbsp. Olive Oil

2 Tbsp. Butter, cubed

To spatchcock a chicken, all you have to do is run a knife along both sides of the chicken, then flip so the breast is right side up and press firmly down until it is laying flat.

Rub the olive oil all over the chicken and season with salt and pepper. In the bottom of your roasting dish, cast iron pan, or oven safe pan toss in the onion, garlic, and a couple of springs of thyme, rosemary, and sage.

Lay your chicken on top and squeeze the lemon all over, and toss in the lemon pieces in the pan.

Add the herbs and the butter to the top of the chicken and bake at 425 degrees F for an hour and 15 minutes or until the internal temperature of the thickest part of the chicken reads 165 degrees F.

Remove from the oven and let rest for 10-15 minutes. Reserve any juices the chicken has let off as you will be using these in your gravy.

Cut up your chicken into pieces. Discard the onion, and lemon pieces. Reserve the garlic cloves (my family loves these) if your not a big fan you can also discard them.

Serve and enjoy.