GARLICKY ROASTED SPATCHCOCK CHICKEN
Removing a chicken’s backbone—a technique called spatchcocking (or butterflying)—ensures juicy meat, golden crisp skin, and a quicker cooking time. See our tips on page 94.
1 (5-lb.) whole chicken4 garlic cloves, chopped1 tsp. kosher salt6 Tbsp. (3 oz.) salted butter, softened1 Tbsp. chopped fresh thyme2 Tbsp. lemon zest, plus 3 Tbsp. fresh juice (from 2 lemons), divided¾ tsp. black pepper12 oz. small red new potatoes, halved8 oz. small carrots with tops, trimmed8 oz. Brussels sprouts, trimmed and halved
1. Preheat oven to 450°F. Rinse chicken, and pat dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard or reserve for stock.) Turn chicken breast side up, and open the underside of chicken like…