Use the simple technique of splitting and flattening a whole chicken to ensure quick and even cooking in the oven. Adding butter and seasoning under the skin also makes it extra juicy and delicious.

Preparation

Preheat oven to 475°F. Mix softened butter, salt, dried thyme, granulated garlic and ground fennel together, and set aside.

To spatchcock chicken, turn chicken breast-side down and use kitchen shears to cut along either side of the backbone, starting near the thighs. Remove backbone, then flip chicken over, split it open and press firmly to flatten it (the breastbone will crack in the process). Before adding seasoning, use fingers to loosen the skin by inserting them under the skin near the neck and sliding them around the meat.

Once skin is loosened, spread seasoned butter on chicken beneath the skin. Place a lemon slice under the skin above each breast. Place remaining lemon slices on a roasting rack and set chicken on top of them. Roast chicken until internal temperature reaches 165°F, about 30 minutes, then let rest 5 minutes before serving.