This recipe is honestly a work in progress. It was my first time spatchcocking a chicken! I think next time I make this, instead of using a compound herb butter, I’m going to dry out the chicken and just use fresh herb salt and olive oil… Will keep you posted 🙂

Ingredients: 

• Sea salt 
• Parsley 
• Garlic 
• Lemon zest
• Golden Potatoes 
• Lemons
• Whole chicken (spatchcocked) 

Cilantro Sauce:

• Cilantro 
• Parsley
• Greek Yogurt 
• Garlic 
• Lemon juice
• Salt 

Herb butter: 

• Cold butter (1 stick) 
• Finely chopped parsley 
• Finely chopped garlic (5 cloves) 
• Lemon zest
• Lemon juice (1 lemon) 
• Salt 
• Pepper 
• Herb de provence
• Oregano 
• Onion Salt (TJ) 

1. Preheat oven to 425 F
2. Spatchcock the chicken (look up youtube videos, it’s pretty straightforward as long as you have kitchen scissors) 
3. Make herb butter by combining all the ingredients with a fork
4. Try to get the herb butter under the skin of the chicken and rub the butter all over the chicken. 
5. Cook chicken uncovered for 45min-1hr depending on size
6. While the chicken cooks, combine cilantro sauce ingredients in a blender, adjust to taste
7. Once the chicken reaches an internal temperature of 160, it’s done. Rest for at least 10 min before serving.