Chicken Preparation

• Preheat oven to 425˚F. Place chicken breast-side down with wings/neck facing you. Use kitchen shears to cut through the ribs along both sides of the spine. Open rib cage and score down the sternum to pop out the breast bone and flatten chicken. Season inside with ½ teaspoon salt and a pinch of black pepper.
• Flip the chicken over breast side up and set on parchment-lined baking sheet. Push firmly over breast bone to lay chicken flat. Use your thumbs to separate skin from meat over breast, thigh, and drumstick areas.
• In a small bowl, combine flavored butter ingredients. Mash with a fork for a few minutes until lemon juice is mostly incorporated into butter.
• Spread ⅔ of the mixture under the chicken skin and dot/spread remaining butter all over the chicken.
• Place prepared vegetables around the chicken and drizzle with olive oil. Sprinkle chicken and vegetables with salt and black pepper to taste.
• Bake uncovered at 425˚F for 45 minutes or until instant read thermometer reads 160˚F in thickest part of chicken breast. Remove from oven and rest uncovered for 10 minutes before serving.