Spatchcock Chicken with Herb Butter

Spatchcocking sounds fancy. It's not. One cut down the backbone, flatten, season, roast. The result is crispy skin, juicy meat, and a chicken that cooks in half the time. The Götze Kitchen Shears make the cut in under 30 seconds.

What You Need (serves 4):

• 1 whole chicken (3-4 lbs)
• 4 tbsp butter, softened
• 3 garlic cloves, minced
• Fresh rosemary + thyme
• 2 tbsp olive oil
• Salt & coarse black pepper
• 1 lemon, halved

Instructions:

1. Place the chicken breast-side down. Use the Götze Kitchen Shears to cut firmly along both sides of the backbone and remove it completely.

2. Flip the chicken breast-side up and press down firmly on the breastbone until it flattens.

3. Mix softened butter with minced garlic, rosemary and thyme.

4. Slide the herb butter under the skin directly onto the breast meat.

5. Drizzle with olive oil, season generously with salt and pepper.

6. Roast at 425°F for 35-40 minutes until skin is golden and crispy.

7. Squeeze fresh lemon over the top before serving.

The Götze Tool You Need:

→ Götze Kitchen Shears