Looking for a fun alternative to a traditional roast chicken? This herb-roasted spatchcocked chicken is one of my favorite go-to methods, both because it saves time (cooking a spatchcocked chicken takes much less time than a traditional roast chicken), and it browns all pieces evenly.

the trick is getting that chicken flattened. If you have a sturdy pair of kitchen shears (if you don’t, invest in one — they’re useful in so many ways!), cut the backbone out of the chicken and open it like a book, skin-side up, on a cutting board. Press the breasts down, cracking the sternum, to flatten the bird. (If all of this sounds like too much work, you can ask your butcher to do the deed for you.)

Then flavor the chicken over and under the skin with an herb butter and roast. Of course, you could easily throw this on the grill (it makes a great brick chicken), but you’ll want to watch the flames because of the butter. Me? I like to roast it in the oven — it makes a fancy weeknight meal, and is a great option for company if you want something nice but not too complex. Serve it alongside roasted vegetables (cook them at the same time) and a salad, and you’re set. Oh, and dessert. You should never forget dessert.

HERB-ROASTED SPATCHCOCKED CHICKEN

About 1 hour. Serves 4 to 6

1 (5- to 6-pound) chicken

1/4 cup (1/2 stick) unsalted butter, softened

1 teaspoon kosher salt

Heaping 1/4 teaspoon freshly ground black pepper

3 tablespoons finely chopped parsley

1 1/2 teaspoons minced thyme

1 1/2 teaspoons minced marjoram or oregano

1 1/2 teaspoons minced rosemary

1 teaspoon minced garlic (about 2 cloves)

Zest of 1 small lemon, finely grated

Remove the chicken from the refrigerator to give it a few minutes to warm up while you prep the other ingredients. Heat the oven to 400 degrees. Line a rimmed baking sheet with foil, and place a rack over the foil in the sheet.
Prepare the chicken (you can also ask your butcher to do this): Using a pair of sturdy kitchen shears, remove the backbone from the chicken, carefully cutting all the way from tail to neck on either side. Place the chicken skin-side up on a cutting board, opened like a book. Press down on the center of the breast to crack the sternum and flatten the bird. (Save the back, tail piece and neck for stock or gravy.)
Separate the skin from the breast and thigh meat: Lift the skin flap at the base of the breasts, slowly working your way up the bird, gently pulling the skin (be careful not to tear) away from the meat. Likewise, gently peel the skin away from the thigh meat where the backbone has been removed.
In a bowl, combine the butter, salt, pepper, parsley, thyme, marjoram, rosemary, garlic and lemon, mixing until fully combined to form an herb spread. rub the spread evenly under and over the skin of the bird.
Place the chicken, skin-side up, on the rack, tucking the wing tips underneath the breasts. Position the bird so the legs and wings are contained in the pan (this way they won’t drip into the oven as the chicken cooks).
Place the chicken in the oven and roast for 15 minutes. Reduce the temperature to 375 degrees and continue roasting inserted into the thickest part of the breast and thigh reaches 160 degrees, an additional 35 to 45 minutes (timing will vary depending on the size of the bird).
Remove the chicken from the oven and set aside for 15 minutes before slicing or carving.

Note: From Noelle Carter