Herbs de Provence Chicken

• 1 whole chicken, spatchcocked
• 2 tablespoons Herbs de Provence
• 8 tablespoons unsalted butter, softened  
• Maldon sea salt
• Black pepper

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1. Set your oven to 400 degrees.
2. Then you need to spatchcock your whole chicken. This means to remove the backbone so that the chicken can lay flat. This will speed up the cooking time.
3. In a small bowl mix together the herbs de Provence and butter together. If your butter is soft I find the best way to do this is to use a fork to mash it together.
4. Gently lift the skin from the breast and using a spoon place a third of the butter under each side. Using your fingers try to push it evenly under the skin until it is all the way to the legs.
5. Take the last third of butter and spread it all over the top off the skin. Then season with Maldon sea salt and black pepper.
6. Heat a cast iron skillet on the stove until smoking hot. Place the chicken on the cast iron skillet skin side down to get a nice color on the skin. Then place the cast iron into the oven at 400 degrees. Cook for 20 minutes and lower to 350 and continue to cook for another 20-25 or until cook through. You will know when it is done when you can jiggle the legs and they no longer feel tight in the joints.

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