Twenty-five Log Cabins

This is just one reason why I love my kitchen shears.

Butterfly Chicken

1 5-pound chicken

4 garlic cloves, chopped

1 teaspoon salt

6 tablespoons butter, softened

1 tablespoon chopped fresh thyme

Juice and zest from 2 lemons, divided

3/4 teaspoon pepper, divided

8 ounces small potatoes, halved

8 ounces small carrots
8 ounces Brussels sprouts

Spatchcock the chicken. (Don’t know how? This is what Google and YouTube were made for!) Place breast up with wings tucked under on a rimmed baking pan. With the flat side of a knife, make a paste of the salt and garlic. Blend this with butter, thyme, zest, and pepper in a bowl. Set aside 2 tablespoons, then rub remaining garlic butter under the skin of breasts and thighs. Roast at 450F ten minutes. Reduce heat to 400F and tuck potatoes and carrots around chicken. Roast 20 minutes, then add Brussels sprouts and baste with reserved garlic butter. Roast 20 more minutes, then sprinkle with lemon juice and serve.