INGREDIENTS:
1 whole chicken
3 Tablespoons Fresh Rosemary, chopped
4 Tablespoons Butter softened
1 Lemon, zested
2 Teaspoons Salt
2 Teaspoons Black Pepper
-Light charcoal grill
-Place chicken breast-side down, with the legs towards you
-Using kitchen scissors or shears cut along either side of the backbone to remove it, save the backbone for stock
-Break the wishbone with your knife
-Turn the bird breast side up and just press down with the palm of your hand to make it lay flat.
-Make a shallow incision at the joint between the drumstick and thighs
-Make a shallow incision at the joint between the wings and breast
-Season inside and outside generously with salt, pepper, and brush with butter
-Pile the charcoal on one side of the grill, you don’t want the chicken to be directly over the flames.
-Place the chicken on the grill with the legs closest to the flames, but again, not over the flames
-Cover the grill and roast the chicken for 30-45 minutes, until and an instant-read thermometer inserted into the thickest part of the thigh meat, reads 165F
-Let rest for about 5-10 minutes covered in aluminum foil.
Recipe Source: https://www.sipsnibblesbites.com/rosemary-lemon-spatchcock-chicken/
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