OVEN-ROASTED LEMON HERB SPATCHCOCK CHICKEN (SUNDAY)

1 lemon, sliced Several stems of fresh herbs (such as thyme, rosemary, oregano) 1 (4- to 5-pound) whole

chicken 5 tablespoons butter,

softened 2 tablespoons chopped

parsley 1 tablespoon chopped fresh

rosemary 1 tablespoon chopped fresh

oregano (or fresh thyme) 1 tablespoon lemon zest 1 clove garlic, minced 1/2 teaspoon coarse salt 1/2 teaspoon pepper

Preheat oven to 425 degrees. Arrange lemon slices and stems of fresh herbs in center of a baking sheet with sides. Place chicken on cutting board, breast-side down and tail up. Using kitchen scissors, cut along both sides of backbone and discard. Turn chicken over and press down in center of the breastbone until you hear a slight crack. Place chicken, cut-side down, on top of lemon and herb bed. In bowl, combine butter, parsley, rosemary, oregano, lemon zest, garlic, salt and pepper. Reserve 1 tablespoon of herb butter. Gently loosen skin on chicken. Spread remaining herb butter under skin. Spread reserved 1 tablespoon herb butter over skin. Roast 30 minutes, or until meat thermometer registers 165 degrees, and serve. (Adapted from Gwynn Galvin’s blog, SwirlsOfFlavor.com.) Makes 6-8 servings.

Per serving (without skin): 207 calories (percent calories from fat, 43), 28 g protein, no carbohydrate, no fiber, 10 g fat (3.5 g saturated fat), 94 mg cholesterol, 265 mg sodium.

CONTRIBUTED BY GWYNN GALVIN AT SWIRLSOFFLAVOR. COM Sunday’s Oven-Roasted Lemon Herb Spatchcock Chicken cooks for 30 minutes at 425 degrees.