Spatchcocked (Butterflied) Roast Chicken Recipe | Recipe Cart

Ingredients

• 1 large chicken, about 4 to 5 pounds (1.8 to 2.3kg)
• 2 tablespoons (30 milliliters) 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 (5 grams) baking powder (optional; see note)
• 2 teaspoons (10 grams) 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 (240 milliliters) dry vermouth or sherry
• 1 teaspoon (5 milliliters) soy sauce
• 3 tablespoons (45 grams) unsalted butter
• 2 teaspoons (10 milliliters) juice from 1 lemon