Ingredients:

  • 1 Whole Chicken (approx. 4 lbs / 1.8 kg)
  • 1 tbsp (15 ml) Extra Virgin Olive Oil
  • 2 tsp (12 g) Kosher Salt
  • 1 tsp (5 g) Cracked Black Pepper
  • 1/2 cup (113 g) Unsalted Butter, softened
  • 4 cloves Garlic, minced
  • 1 tbsp (4 g) Fresh Rosemary, chopped
  • 1 tbsp (4 g) Fresh Thyme, leaves stripped
  • 1 tbsp (4 g) Fresh Italian Parsley, chopped
  • 1 tsp (2 g) Lemon Zest
  • 1/2 tsp (3 g) Smoked Paprika

Instructions:

  1. Pat the chicken extremely dry with paper towels. Flip the chicken breast-side down. Using poultry shears, cut along both sides of the backbone to remove it entirely.
  2. Flip the chicken over and press down firmly on the breastbone with the palm of your hand until the bird lies completely flat.
  3. In a small bowl, cream together the softened butter, minced garlic, rosemary, thyme, parsley, lemon zest, and paprika until smooth.
  4. Gently slide your fingers between the skin and meat of the breasts and thighs to create pockets. Stuff two-thirds of the herb butter into these pockets.
  5. Rub the remaining butter and olive oil over the exterior skin. Season generously with salt and pepper.
  6. Place chicken skin-side up in a 12-inch cast iron skillet. Roast at 425°F (220°C) until the internal temperature reaches 160°F (71°C). Let rest for 10 minutes before carving.