Ingredients

  • 2 tablespoons unsalted butter
  • whole chicken, cut in 1/2 and backbone removed
  • salt and pepper
  • lemon slices
  • ¼ cup fresh lemon juice
  • ¼ cup EVOO
  • 2 tablespoons fresh chives, minced
  • 2 tablespoons fresh mint, minced
  • 1 tablespoon garlic, minced
  • ½ teaspoon kosher salt and black pepper, each

Directions

Cut chicken in half and remove backbone. Put rack in oven on lowest position and preheat to 425°. Season chicken with salt and pepper.
Heat an oven safe saute pan over medium heat. Melt butter, add chicken to skillet, skin side up, brown 3-5 minutes. Top with lemon slices. Roast in oven about 45 minutes or until the bird temps at 170°. Cover and let rust for 15 minutes. Whisk together remaining ingredients and serve over chicken.

Source

Servings/Yield