If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1 tablespoon soy paste, optional, but it shouldn’t be - and I say ‘paste’ because trying to mix a straight liquid into this mixture will be a bit challenging
1/4 cup vermouth or white wine
One 3-4 pound chicken, spatchcocked (see the video)
Directions
Preheat oven to 450
Put butter, thyme, rosemary, 1/2 teaspoon each salt & pepper, parsley, zest of one lemon, garlic and soy paste in a small bowl and mix well to combine - put about 1/4 of it into another bowl and set aside for later
Cut the ends off the lemons (including the zested one) then cut into 1/2 inch-ish slices and spread out in one layer on the bottom of a large cast iron or oven proof skillet - pour in the vermouth
Season the inside of the chicken with salt & pepper, then rub with some of the butter mixture, flip over and repeat: salt, pepper, butter mixture then put on top of the lemons
Put in the oven and cook until an instant read thermometer reads 165 in the breast and 175 ish in the thigh
Remove from oven, brush on saved butter mixture, lightly tent with foil and let rest 10 minutes
