Herb Butter Spatchcocked Chicken

Method

1. Place the chicken breast-side down on a cutting board and use kitchen shears to cut along both sides of the backbone; remove the backbone completely.
2. Flip the chicken breast-side up and press firmly on the breastbone with the heel of your hand until it flattens with a crack.
3. In a bowl, mash together the softened butter, thyme, rosemary, sage, garlic, lemon zest, the 2 teaspoons kosher salt, and black pepper until well combined.
4. Gently loosen the skin over the breasts and thighs with your fingers, being careful not to tear it, creating pockets.
5. Push about two-thirds of the herb butter under the skin directly onto the meat, then smooth the skin back down and massage to spread the butter evenly.
6. Rub the remaining butter and the olive oil over the top of the skin, and sprinkle the whole bird with a bit more salt.
7. Set up the grill for indirect two-zone heat, targeting 375 to 400 degrees Fahrenheit, with coals or a lit burner on only one side and a drip pan on the other.
8. Place the chicken skin-side up on the indirect side, close the lid, and cook undisturbed for 35 minutes.
9. Rotate the chicken (still on the indirect side) 180 degrees for even browning, and continue cooking for another 10 to 15 minutes.
10. Check for doneness with an instant-read thermometer in the thickest part of the thigh and in the breast; both must read 165 degrees Fahrenheit.
11. If the skin needs more color, slide the chicken briefly over direct heat for 2 to 3 minutes, watching closely so the butter does not burn.
12. Rest the chicken for 10 minutes before carving into pieces and spooning any pan juices over the top.