Spatchcocked Chicken on Bread with Herbs and Lemon Recipe

Spatchcocking a chicken means scissoring it down the back (we leave the meaty backbone attached) and then flattening it. smear it with butter, season with chunky sea salt, and place it on a platform of bread to absorb the juices for the fastest, easiest no waste roasted chicken ever. while it's still hot, scatter fresh herbs over it and squeeze on some lemon juice for a fresh sauce that basically makes itself.