Spatchcocked (Butterflied) Roast Chicken Recipe | Dinner | Umami

Ingredients

• 1 large chicken, about 4 to 5 pounds (1.8 to 2.3kg)
• 2 tablespoons (30ml) light olive oil or other neutral-flavored oil, such as canola or vegetable, divided
• Kosher salt and freshly ground black pepper (see note)
• 1 teaspoon (5g) baking powder (optional; see note)
• 2 teaspoons (10g) chopped fresh parsley, thyme, rosemary, oregano, marjoram, savory, or a mix (optional)
• 1 medium onion, roughly chopped (about 1 cup)
• 1 medium carrot, peeled and roughly chopped (about 1/2 cup)
• 1 medium rib celery, roughly chopped (about 1/2 cup)
• 1 bay leaf
• 1 cup (240ml) dry vermouth or sherry
• 1 cup (240ml) water
• 1 teaspoon (5ml) soy sauce
• 3 tablespoons (45g) unsalted butter
• 2 teaspoons (10ml) juice from 1 lemon