Butterflied Roast Chicken

Chicken

1. 1Place oven rack in upper-middle position and preheat oven to 446°F.
2. 2Using sharp kitchen shears, remove backbone from chicken. Flatten chicken by placing skin side up on a cutting board and applying firm pressure to breastbone. Transfer to a wire rack set in a foil-lined rimmed baking sheet. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge.4 ⅜ lb Whole Chicken
3. 3Using your fingers and starting from the neck end and working your way down towards the legs, gently separate chicken skin from the breast and thigh meat; be careful not to tear the skin. Carefully push the herbs under the skin, distributing them as evenly as possible all over the breast and thigh muscl4 ⅜ lb Whole Chicken·4 tbsp Fresh Parsley·4 tbsp Fresh Thyme·4 tbsp Fresh Oregano
4. 4Cover chicken in olive oil then sprinkle with salt and baking powder. Return to skin-up position.4 ⅜ lb Whole Chicken·2 tbsp Olive Oil·Salt·1 tsp Baking Powder
5. 5Roast chicken until thickest part of breast close to bone registers 150°F (66°C) on an instant-read thermometer and joint between thighs and body registers at least 175°F (80°C), about 45 minutes.4 ⅜ lb Whole Chicken