Ingredients
- One 3½-to-4-pound chicken
- 2 lemons cut into ½-inch slices
- 2 sage sprigs
- 2 rosemary sprigs
- ½ cup olive oil, divided
- Kosher salt, to taste
- 1 tablespoon dried Porcini powder
- 1 teaspoon cayenne pepper
- 2 (8 ounces) sliced mushrooms
- 1 teaspoon lemon zest
- 4 garlic cloves, smashed
Directions
- Preheat the oven to 475° and line a baking sheet with tinfoil.
- On a cutting board, place the chicken breast-side down so that the backbone is facing up.
- Using a pair of kitchen shears, cut down along one side of the backbone through the ribs.
- Do the same thing to the other side of the backbone until the entire backbone is completely removed.
- Flip the chicken so that the skin side is facing up. Take the wing tips and tuck them under the wings.
- Using the palm of your hand, press firmly on the breasts to break the breastbone and flatten the chicken.
- In the center of the prepared baking sheet, layer the lemon slices to make a platform to hold the chicken.
- Top the lemon with the sage and rosemary, followed by the chicken.
- Rub the chicken with 2 tablespoons of the olive oil and season with salt.
- Sprinkle the Porcini powder and cayenne over the chicken and rub into the skin.
- In a large bowl toss all the mushrooms with 4 tablespoons of the olive oil, the lemon zest and garlic.
- Season with salt.
- Lay the mushroom mixture around the spatchcocked chicken and transfer the tray to the oven.
- Cook until the chicken is golden brown and has reached an internal temperature of 165°, 25 to 30 minutes.
- Let the chicken rest for 5 minutes, then carve and serve.