Cooked - Spatchcocked Chicken With Herbs & Lemon

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1 whole chicken (3 ½ to 4 pounds)

3 tablespoons unsalted butter, room temperature

1.5 teaspoons chunky sea salt

6 slices rustic bread (from about ½ loaf), ¾ inch thick

1 cup fresh Thai or regular basil leaves

1 cup fresh mint leaves

1 lemon, halved

Preheat oven to 425 degrees. Cut chicken along backbone on 1 side with kitchen shears and open it like a book. Turn over and press to lay flat. Slather with 2 tablespoons butter; season all over with salt.
Spread remaining tablespoon butter on 1 side of bread slices. Place side by side, buttered side up, on a parchment-lined rimmed baking sheet and lay chicken on top. Roast until chicken is golden brown and a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees, 30 to 35 minutes.
Remove chicken from oven; let rest on baking sheet 10 minutes. Scatter with herbs; squeeze lemon juice over chicken. Cut chicken and bread into serving pieces; place on a platter. Pour pan juices over chicken and serve.