Preheat your oven to 375°.
Carefully remove the backbone from the chicken using sharp kitchen shears or a sharp chef’s knife. This step is what makes the chicken spatchcocked. Reserve the backbone in a storage container in the freezer for chicken stock later. Set the chicken aside.
In a medium-sized bowl, whisk together the finely minced herbs, garlic, lemon zest and juice, olive oil, sea salt, and pepper until well combined. This mixture will create a flavorful chimichurri-style sauce.
Take the flattened chicken and place it on a sheet tray lined with parchment paper. Generously cover it on all sides with 2 tablespoons of olive oil, salt, and pepper. This will help achieve that golden brown skin.
Drizzle on half of the lemon herb sauce you just made, ensuring it gets into every crevice of the chicken.
Slide the tray into your preheated oven and bake it skin side up for 50 minutes. This initial baking phase allows the chicken to cook thoroughly.
After 25 minutes, turn the chicken pan around so that it cooks evenly on all sides. This will ensure every part of the chicken gets that crispy skin.
Once the 50 minutes have passed, turn the oven heat up to 425° and cook for an additional 15 minutes. Keep an eye on the chicken; you want the skin to turn a beautiful golden brown color.
Once the chicken is cooked throughout and the skin is crispy, remove it from the oven. Let it rest for a few minutes to allow the juices to redistribute.
Serve the chicken with the remaining lemon herb sauce, letting your guests enjoy every bite of this delicious meal.
