Preparation

• 1
  Place the chicken on a clean surface breast side down. Using a pair of poultry shears or sharp kitchen scissors cut along the right and left sides of the spine
• 2
  Remove the spine that you have just cut off and set to one side. Consider your chicken spatchcocked
• 3
  In a small bowl combine the butter, herbs and a pinch of salt
• 4
  Carefully separate the skin from the chicken without removing it and stuff the buttery mixture between the skin and the meat
• 5
  Rub the olive oil onto the outside of the chicken and season it well with salt and pepper. You can also add dried herbs to the seasoning
• 6
  Place the chicken in a roasting tin and add wine. Cover the bird and bake it for 40 minutes
• 7
  Remove the foil and continue baking for 15-20 minutes until the skin has gone a golden brown