• Preheat your oven to 425°F (220°C).

Spatchcock the Chicken:

• Place the chicken breast-side down on a clean cutting board.
• Using sharp kitchen shears, start cutting from the thigh end and cut along one side of the backbone through the rib bones. Do the same on the other side and remove the backbone completely.
• Flip the chicken over and press down firmly on the breastbone to flatten the chicken. You might hear a crack when the keel bone breaks, which is normal.

Preparing and Roasting:

• Pat the spatchcocked chicken dry with paper towels. Season both sides generously with salt and pepper.
• In a small bowl, combine the softened butter, minced garlic, lemon zest, half of the herbs and half of the lemon juice. Mix into a paste.
• Carefully loosen the skin from the breast and thighs of the chicken. Spread the compound butter evenly underneath the skin, covering as much of the meat as possible.
• Drizzle the skin of the chicken with olive oil and rub it in evenly for a crisp finish. Scatter the remaining herbs over the chicken. Place the chicken skin-side up in a cast-iron skillet.
• Roast in the preheated oven for about 45-55 minutes. The chicken is done when the skin is crispy and a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C). If you prefer, baste the chicken halfway through cooking with the pan juices.
• Once done, remove from the oven and let the chicken rest for 10 minutes before carving. This allows the juices to redistribute.
• Squeeze the remaining lemon juice over the chicken, garnish with additional fresh herbs and lemon slices, and serve.