Recipes Ingredients Meat & Poultry Chicken Spatchcocked Chicken on Bread with Herbs and Lemon 3.4 (70) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 24, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 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. Ingredients 1 whole chicken (3 ½ to 4 pounds) 3 tablespoons unsalted butter, room temperature 1 ½ teaspoons chunky sea salt 6 slices rustic bread (from about ½ loaf), ¾ inch thick 1 cup fresh Thai or regular basil leaves 1 cup fresh mint leaves 1 lemon, halved 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. Marcus Nilsson Variations Add paprika and minced garlic with the salt. Use sliced potatoes instead of bread. Rate it Print