Recipes Ingredients Meat & Poultry Chicken Spatchcocked Chicken on Bread with Herbs and Lemon 3.5 (68) Prep Time: 25 mins Total Time: 1 hr Yield: 4 to 6 Serves Spatchcocking a chicken means scissoring it down the back (we leave the meaty backbone attached) and then flattening it. Smear it with butter, season with chunky sea salt, and place it on a platform of bread to absorb the juices for the fastest, easiest no-waste roasted chicken ever. While it's still hot, scatter fresh herbs over it and squeeze on some lemon juice for a fresh sauce that basically makes itself. Directions Preheat oven to 425 degrees. Cut chicken along backbone on 1 side with kitchen shears and open it like a book. Turn over and press to lay flat. Slather with 2 tablespoons butter; season all over with salt. Spread remaining tablespoon butter on 1 side of bread slices. Place side by side, buttered side up, on a parchment-lined rimmed baking sheet and lay chicken on top. Roast until chicken is golden brown and a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees, 30 to 35 minutes. Remove chicken from oven; let rest on baking sheet 10 minutes. Scatter with herbs; squeeze lemon juice over chicken. Cut chicken and bread into serving pieces; place on a platter. Pour pan juices over chicken and serve. Credit: Marcus Nilsson Variations Add paprika and minced garlic with the salt. Use sliced potatoes instead of bread.