3 cloves garlic, finely minced or grated with a microzester
1/4 cup fresh thyme, chopped
1 tablespoon Kosher salt
1 teaspoon ground black pepper
Butterfly chicken: remove giblets from inside the chicken cavity. Gently pat chicken dry with paper towels. Place the whole chicken breast side down on a cutting board. Using kitchen shears, cut down each side of the backbone from the tail to the neck. Cut a notch into the breast bone by using a knife to make a “V” with two cuts along the neck opening, between the ribs. Flip the chicken over and use the heel of your hands to press down on the breast bone to flatten the chicken.
Mix olive oil with the zest of a lemon, 2 tablespoons lemon juice, garlic, thyme, salt, and pepper in a small mixing bowl. Using your fingers, gently separate the skin of the spatchcock chicken from the meat to create small pockets. Cover the outside and inside of the chicken with the herb mixtures, stuffing it under the skin and using your hands to gently spread as evenly as possible. Tuck the wings behind the breast. Marinate for 4-8 hours in the refrigerator.
Preheat the oven to 425°F and place the marinated chicken on top of a wire rack set inside a rimmed baking sheet lined with aluminum foil. Roast marinated chicken for 50 minutes or until a thermometer inserted in the thickest part of the thigh registers 165°F. Allow chicken to rest for 10 minutes before serving.
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