Ingredients:
- One 3-5 lb chicken
- 2 tbsp room temperature butter
- 1 large cloves of garlic, minced
- 1 tsp dried parsley
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 1 cup chicken broth
Directions:
1. Preheat oven to 425.
2. Mix together butter, garlic and dried parsley. Set aside.
3. Place chicken breast-side down, with the legs towards you.
4. Using sturdy scissors or poultry shears, cut up along each side of the parson’s nose and backbone to remove it, cutting through the rib bones as you go.
5. Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness.
6. Spear butter mixture evenly all over the skin side of the chicken. Season with salt and pepper.
7. Place chicken skin side up in oven safe skillet. Add chicken broth. Roast for one hour uncovered.
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